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
We've combined all the guacamole and street corn goodness into a two handed burger meal. Accompanied with crispy oven fries and a dipping sauce to add a dash of spice, we’re making a quick pit stop into Flavor-town.
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 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, 4-6 minutes per side.
Roast the Fries
Cut potatoes into 1/4"-thick fries and pat dry.
Place fries on prepared baking sheet and top with 1 tsp. olive oil, half the chile and cumin rub (reserve remaining for patties), and a pinch of salt and pepper. Massage oil and seasoning into potatoes.Spread into a single layer. Roast in hot oven until lightly browned, 25-28 minutes, tossing fries halfway through.While fries roast, continue recipe.
Toast Buns and Cook Corn
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add buns, cut side down, to hot pan and cook until toasted, 30-60 seconds.Transfer buns to a plate. Keep pan over medium heat.Add corn to hot pan and stir occasionally until heated through, 2-3 minutes.Remove from burner and transfer corn to a mixing bowl. Reserve pan; no need to wipe clean.
Make the Patties
In another mixing bowl, combine ground beef, remaining chile and cumin rub, 1/4 tsp. salt, and a pinch of pepper.
Form mixture into two equally-sized patties, about 5" in diameter.Return pan used to cook corn to medium-high heat and spray with cooking spray.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. Cover and set aside.
Make Sauce and Prepare Ingredients
In another mixing bowl, combine mayonnaise and half the enchilada sauce (reserve remaining for corn).
Add remaining enchilada sauce to bowl with corn. Stir until combined.Stem cilantro and tear leaves.
Finish the Dish
Plate dish as pictured on front of card, topping bottom bun with patty, guacamole, corn mixture, cheese, cilantro, and top bun. Serve sauce on the side for dipping fries. Bon appétit!
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