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.
Cut potato into ¼" sticks.
Place potato sticks on prepared baking sheet and toss with 1 Tbsp. 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, tossing fries halfway through.
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.
Form ground beef into two patties, 5" in diameter. Season both sides with ¼ tsp. salt and a pinch of pepper.
In a mixing bowl, combine mayonnaise and half the chipotle powder. Taste, and add remaining chipotle powder if desired.
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 a mixing bowl.
After fries have cooked 20 minutes, carefully remove from oven and toss again. Bake until golden brown, 10-15 minutes.
Garnish cooked fries with lime zest and remaining cilantro (to taste).
Toast Buns and Cook Burgers
Drizzle cut sides of buns with ½ tsp. olive oil.
Heat a large non-stick pan over medium heat. Place buns, cut side down, in hot pan and cook until lightly toasted, 2-3 minutes.
Set buns aside.
Add patties to hot pan. Cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 3-4 minutes per side.
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!