Stuffed Southwest Cheeseburgers with Tomato Salsa and Potato Wedges

Get ready for a burger experience that goes beyond the ordinary. These stuffed Southwest cheeseburgers are packed with flavor: seasoned ground beef patties are filled with gooey Monterey Jack cheese, then topped with a bright tomato salsa and a spicy crema. Every bite is a delicious blend of savory, creamy and zesty notes.

Served alongside crispy roasted potato wedges seasoned with a Southwestern spice blend, this meal is perfect for a casual dinner or a weekend cookout. The cheese-stuffed patties are surprisingly easy to make and the homemade salsa and crema add a fresh, tangy kick that complements the rich beef. Fire up your skillet and get ready for a burger that’s sure to impress.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to upper 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 in oven, 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, stir together sour cream, hot sauce and a pinch of salt to make the crema.
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, roughly ½-inch-thick circle. Divide Monterey Jack cheese between the centers of each. Fold edges of meat around cheese, shaping and sealing to create a cheese-stuffed patty. 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 in oven until lightly browned, 2-3 minutes.
6. Spread crema onto cut sides of buns. Fill buns with patties and salsa (you may have extra). Serve with potato wedges and any remaining salsa on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, pepper jack or any melting cheese you like.

How do I know when the potato wedges are done?

The wedges are done when they are golden brown and tender when pierced with a fork, usually after 20-25 minutes of roasting.

Can I grill the patties instead of pan-frying?

Absolutely! Cook the stuffed patties on a preheated grill over medium-high heat for about 4-5 minutes per side.