Stuffed Southwest Cheeseburgers with Tomato Salsa and Potato Wedges

These stuffed Southwest cheeseburgers are a flavorful twist on the classic burger. Seasoned with warm Southwestern spices and stuffed with Monterey Jack cheese, each bite delivers a burst of savory goodness. Topped with a vibrant tomato salsa and a spicy crema, these burgers are anything but ordinary.

Pair them with crispy roasted potato wedges for a complete meal that’s sure to impress. Whether for a weeknight dinner or a weekend cookout, this recipe brings bold flavors to your table.

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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. Preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Finely dice tomato. Roughly chop cilantro.
2. On a baking sheet, toss potato wedges with a large drizzle of vegetable oil, salt, pepper and half the Southwest spice blend. Roast until browned and tender, 20-25 minutes, flipping halfway.
3. In a small bowl, combine diced tomato, chopped cilantro and a drizzle of olive oil. Season with salt and pepper. In another small bowl, mix 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, salt and pepper. Divide into two equal portions. Flatten each into a ½-inch-thick circle. Place half the Monterey Jack cheese in the center of each. Fold the meat edges around the cheese, shaping into a patty and sealing well. Season the outside with salt and pepper.
5. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Cook patties 3-5 minutes per side or to desired doneness. Meanwhile, halve the potato buns and toast on a baking sheet in the oven until lightly browned, 2-3 minutes.
6. Spread crema on the cut sides of the buns. Place a patty on each bun and top with tomato salsa. Serve with 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 other melting cheeses like cheddar, pepper jack or mozzarella.

How do I know when the burger patties are cooked?

Cook the patties 3-5 minutes per side for medium doneness. Use a meat thermometer: 160°F for well done.

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.