All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Down Mexico way lies Acapulco, a sun-drenched town nestled between the Pacific Ocean and the Sierra Madre del Sur mountains. A beach resort getaway is exactly what we had in mind when we came up with this burger. When you top this juicy burger with melty Chihuahua cheese, fresh pico de gallo, and zesty chipotle mayo, you'll see how easy and delicious summertime dinner can be.
Tip: How to get hip to the sticks? Slice a small piece off your tater so you have something to stand it on. Then make 1/4" slices, moving front to back and down. Those slices will be easy to cut into 1/4" sticks.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Start the Fries
Cut potato into ¼" sticks.
Place potato sticks on prepared baking sheet and toss with 2 ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and bake in hot oven until lightly browned, 20 minutes, carefully tossing fries halfway through.
Remove from oven Fries will finish cooking in a later step.
While fries bake, prepare ingredients.
Prepare the Ingredients
Core tomato and cut into ½" dice.
Peel and halve shallot. Cut into ½" dice.
Zest lime, halve, and juice.
Mince cilantro, leaves and stems.
In a mixing bowl, combine mayonnaise and half the chipotle powder. Taste, and add remaining chipotle powder if desired. Set aside.
Form ground beef into two patties, 5" in diameter. Season both sides with ¼ tsp. salt and a pinch of pepper.
Make Pico de Gallo and Finish Fries
Combine tomato, shallot (to taste), 1 tsp. lime juice, half the cilantro (reserve remaining for fries), ¼ tsp. salt, and a pinch of pepper in another mixing bowl. Set aside.
After fries have cooked 20 minutes, remove from oven and carefully toss again. Bake until golden brown, 18-20 minutes.
Garnish baked fries with lime zest (to taste) and remaining cilantro (to taste).
Toast Buns and Cook Burgers
Heat a large non-stick pan over medium heat. Place buns, cut side down, in hot, dry pan and cook until lightly toasted, 2-3 minutes.
Remove buns and keep pan over medium heat. Add patties to hot pan. Cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.
If using turkey, cook until turkey reaches a minimum internal temperature of 165 degrees, 6-8 minutes.
Remove pan from burner.
Divide Chihuahua cheese between each burger and cover pan to melt cheese, 2-3 minutes.
Assemble the Burgers
Plate dish as pictured on front of card, spreading chipotle mayonnaise (to taste) on bottom bun and topping with burger patty and pico de gallo. Bon appétit!
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