Categories: Meals
Ingredients
- 1/4 oz. Cilantro
- 2 Russet Potatoes
- 1 Roma Tomato
- 1 Shallot
- 1 Lime
- 10 oz. Ground Beef
- 2 Brioche Buns
- 2 oz. Shredded Chihuahua Cheese
- 11/2 oz. Chipotle Mayonnaise
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Cut potato into ¼" sticks. Place 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.
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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.
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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 another small mixing bowl. After fries have cooked 20 minutes, toss again, and bake until golden brown, 10-15 minutes. Remove from oven and garnish with lime zest and remaining cilantro (to taste).
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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 and 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.
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Spread chipotle mayonnaise (to taste) on bottom bun and add a burger patty on top of mayonnaise. Add a serving of pico de gallo and top with remaining bun. Plate dish as pictured on front of card. Bon appetit!