All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Oh so many cowboy puns and references (just about the football team alone!) that we will avoid here, for this meaty delicious burger with gooey good cheese and feisty poblano speaks for itself, with or without a Texas accent. You'll be doubling down the dusty trail with your steers, trying to get home right quick to cook this meal. No steers? City folk!
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 20 oz. ground beef, follow same instructions as 10 oz. ground beef, forming four patties and stacking two to serve.
If using ground turkey, follow same instructions as ground beef in Step 3, cooking until turkey reaches minimum internal temperature, 6-8 minutes per side.
If using Impossible burger, follow same instructions as ground beef in Step 3, cooking until burger is heated through, 2-3 minutes per side.
Prepare the Ingredients
Coarsely chop cilantro (no need to stem).
Peel and cut potatoes into 1" dice.Peel and halve shallot. Slice thinly.Halve poblano pepper lengthwise, seed, and slice into 1/2” strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Cook the Vegetables
Place potatoes on one side of prepared baking sheet and toss with 1 tsp. olive oil. Spread into a single layer on one side.
Place pepper on other half and toss with 1 tsp. olive oil and a pinch of salt. Massage oil and salt into pepper. Spread into a single layer on their side. Roast in hot oven until starting to brown, 10-12 minutes.Carefully remove from oven and gently toss potatoes and peppers. Sheet will be hot! Use a utensil. Roast again until browned and tender, 15-18 minutes. Toss or gently combine roasted potatoes with seasoning blend until coated.While vegetables roast, cook burgers.
Cook the Burgers
Form ground beef into two evenly-sized 4"-diameter patties and season both sides with ¼ tsp. salt and a pinch of pepper.
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and patties to hot pan. Cook until browned on first side, 2-3 minutes.Flip patties and top with cheese. Cook until cheese is melted and patties reach a minimum internal temperature of 160 degrees, 2-3 minutes.Remove from burner. Remove burgers to a plate. Wipe pan clean and reserve.
Cook the Shallot
Return pan used to cook burgers to medium-high heat.
Add 1 tsp. olive oil and shallot to hot pan. Stir occasionally until tender, 3-4 minutes.Remove from burner.
Finish the Dish
Place rolls directly on oven rack in hot oven and toast until lightly browned, 3-4 minutes.
Plate dish as pictured on front of card, topping bottom roll with burger, shallot, poblano, bacon, BBQ sauce, and top roll. Top potatoes with cilantro. Bon appétit!
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