Stuffed Southwest Cheeseburgers with Tomato Salsa and Potato Wedges

These stuffed Southwest cheeseburgers take your burger game to the next level. Seasoned with a warm Southwestern spice blend and stuffed with gooey Monterey Jack cheese, each bite is packed with flavor. A fresh tomato salsa and a spicy crema add brightness and heat, while crispy roasted potato wedges round out the meal.

Perfect for a casual dinner or a backyard cookout, these burgers are sure to impress. The cheese-stuffed patties are juicy and flavorful and the homemade toppings elevate them beyond the ordinary. Serve with extra salsa on the side for dipping those potato wedges!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Finely dice tomato. Roughly chop cilantro.
2. Toss potatoes on a baking sheet with a large drizzle of vegetable oil. Season with salt, pepper and half the Southwest Spice Blend. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.
3. Meanwhile, in a small bowl, combine diced tomato, chopped cilantro and a drizzle of olive oil. Season with salt and pepper. In another small bowl, combine sour cream, a pinch of salt and hot sauce to taste. Set aside.
4. In a medium bowl, combine ground beef, remaining Southwest Spice Blend and a pinch of salt and pepper. Divide mixture in half, then flatten each piece into a wide, ½-inch-thick circle. Divide Monterey Jack cheese between the centers of each circle. Fold edges of meat around the cheese, shaping and sealing to create two stuffed patties. Season all over with salt and pepper.
5. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Meanwhile, halve potato buns and place on a second baking sheet. Toast until lightly browned, 2-3 minutes.
6. Spread the spicy crema onto cut sides of buns. Fill buns with patties and tomato salsa (you may have extra). Serve with roasted potato wedges and any remaining salsa on the side.

Recipe Tips

FAQ

Can I use a different cheese for stuffing?

Yes, you can substitute Monterey Jack with cheddar, pepper jack or mozzarella for a different flavor and melt.

How do I know when the burgers are done?

Cook the patties for 3-5 minutes per side for medium doneness. Use a meat thermometer; 160°F is safe for ground beef.

Can I make the salsa ahead of time?

Absolutely! The tomato salsa can be prepared up to a day in advance and stored in the refrigerator.