1/4 ounce cilantro
2 russet potatoes
1 roma tomato
1 shallot
1 lime
10 ounce ground beef
1 1/2 ounce mayo
1 teaspoon chipotle powder
2 brioche buns or pretzel buns
2 ounce shredded chihuahua cheese
Preheat oven to 400 degrees. (cilantro is used more than once)
Cut potatoes into 1/4" sticks
Cut potatoes into 1/4" sticks
Place potato sticks on a prepared baking sheet and toss with 1 tablespoon olive oil, 1/4 teaspoon 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.
Cook on a parchment paper.
While fries bake prepare ingredients.
Core tomato and cut into 1/2" dice. Peel and halve shallot, cut into 1/2" dice. zest lime, halve, and juice. Mince cilantro, leaves and steams. Form ground beef into two patties, 5" in diameter. Season both sides with 1/4 teaspoon salt and pinch of pepper.
In a mixing bowl, combine mayo and half the chipotle powder. last and add remaining chipotle powder if desired.
Combine tomato, shallot, 1 teaspoon lime juice, half the cilantro, 1/4 teaspoon salt, and a pinch of pepper in a bowl. After fries have cooked 20 minutes, carefully remove them and toss again. bake until golden brown 10-15 more minutes. Garnish cooked fries with lime zest and remaining cilantro.
Drizzle cut sides of buns with 1/2 teaspoon olive oil. Heat a large non-stick pan over medium heat. Place buns, cut side down, in hot pan and cook lightly toasted 2-3 minutes. Set buns aside. Add patties to hot pan. Cook until lightly charred and beef reaches 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.
Plate dish as picture on front of card, spreading chipotle mayo on bottom bun and topping with burger patty and pico.
Core tomato and cut into 1/2" dice. Peel and halve shallot, cut into 1/2" dice. zest lime, halve, and juice. Mince cilantro, leaves and steams. Form ground beef into two patties, 5" in diameter. Season both sides with 1/4 teaspoon salt and pinch of pepper.
In a mixing bowl, combine mayo and half the chipotle powder. last and add remaining chipotle powder if desired.
Combine tomato, shallot, 1 teaspoon lime juice, half the cilantro, 1/4 teaspoon salt, and a pinch of pepper in a bowl. After fries have cooked 20 minutes, carefully remove them and toss again. bake until golden brown 10-15 more minutes. Garnish cooked fries with lime zest and remaining cilantro.
Drizzle cut sides of buns with 1/2 teaspoon olive oil. Heat a large non-stick pan over medium heat. Place buns, cut side down, in hot pan and cook lightly toasted 2-3 minutes. Set buns aside. Add patties to hot pan. Cook until lightly charred and beef reaches 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.
Plate dish as picture on front of card, spreading chipotle mayo on bottom bun and topping with burger patty and pico.
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