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
Customize It Instructions
If using ground turkey, follow same instructions as ground beef in Steps 2 and 4, cooking until turkey reaches a minimum internal temperature of 165 degrees, 6-8 minutes per side.
If using ground pork, follow same instructions as ground beef in Steps 2 and 4, cooking until pork reaches a minimum internal temperature of 160 degrees, 5-6 minutes per side.
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 (no need to stem).
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
In a mixing bowl, combine tomato, shallot (to taste), 1 tsp. lime juice, half the cilantro (reserve remaining for fries), ¼ tsp. salt, and a pinch of pepper. Set aside.
After fries have cooked 20 minutes, remove from oven and carefully toss again. Bake again 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. Add buns, cut side down, to hot, dry pan and cook until lightly toasted, 2-3 minutes.
Remove buns from pan. 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.
Remove from burner.
Top burgers with cheese and cover pan until cheese is melted, 2-3 minutes.
Assemble Burgers and Finish Dish
Plate dish as pictured on front of card, spreading chipotle aioli (to taste) on bottom bun and topping with burger patty and pico de gallo. Bon appétit!
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