Guacamole Burger with Cheddar-Jack Corn and Potatoes
easy prep & grill bag included
Prep & Cook Time:30-40 min.
Cook Within:5 days
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
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.
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
Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place potatoes, corn, seasoning blend, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Form ground beef into two equally-sized balls. Make a hole in ground beef ball and fill with garden salsa cheese. Seal cheese inside beef and gently flatten into a patty, about ½" thick. Season patties with ¼ tsp. salt and a pinch of pepper.
Grill the Meal
Place grill bag on hot grill and cook until potatoes are tender, 15-18 minutes.
While grill bag cooks, place patties on hot grill and cook until patties reach a minimum internal temperature of 160 degrees, 4-5 minutes per side.
Place buns on hot grill, cut side down, and grill until toasted, 1-2 minutes.
Finish the Dish
Carefully, open grill bag and scoop out potatoes and corn.
Plate dish as pictured on front of card, placing burger on bottom roll and topping with guacamole, tortilla strips, and top roll. Garnish vegetables with cheddar-jack cheese. Bon appétit!
For a Rainy Day
If cooking indoors, thoroughly rinse and fresh produce and pat dry. Form ground beef into two equally-sized balls. Make a hole in ground beef ball and fill with garden salsa cheese. Seal cheese inside beef and gently flatten into a patty, ½" thick. Season patties with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes to hot pan and stir occasionally until warmed through and lightly browned, 7-10 minutes. Stir in corn and seasoning blend until warmed through, 2-3 minutes. Remove from burner. While potatoes cook, place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add patties to hot pan. Cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side. Follow same plating instructions.
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