Green Chef

Southwest Fajita Cheeseburgers

Roasted sweet potatoes, chimichurri sauce

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

To help your beef patties keep their shape, make a small indentation in the center of each before cooking. Toast buns directly on the oven rack for even browning, or use a toaster to save time. Use a silicone cover or pot holder when handling hot pans from the oven to keep your hands safe.

Ingredients

1 whole Red Onion
10 oz Sweet Potatoes
1 tbsp Fajita Spice Blend
10 oz Ground Beef
2 oz Monterey Jack Cheese
2.5 oz Chimichurri Sauce
1 oz Roasted Red Peppers
2 whole Brioche Buns
0 Cooking Oil
0 Salt
0 Pepper
0 Water

Tools

small sauté pan medium oven-safe sauté pan baking sheet medium bowl measuring spoons thermometer oven mitt cutting board

Mise en Place

Preheat oven and prepare equipment

Preheat oven to 425 degrees. Get out a small sauté pan, medium oven-safe sauté pan, baking sheet, medium bowl, measuring spoons, and cutting board. Line the baking sheet with foil and lightly oil it.

Prepare produce

Wash and dry all fresh produce. Cut the ends off 1 whole red onion (or 1 whole for 2 servings, 2 whole for 4 servings), discard peel, then halve lengthwise. Cut half the onion (whole onion for 4 servings) lengthwise into ¼ inch thick strips. Drain and slice roasted red peppers, if not pre-sliced.

Cut sweet potatoes

Cut 10 oz sweet potatoes (or 20 oz for 4 servings) into bite-sized pieces, if not already done.

Gather and portion remaining ingredients

Measure out fajita spice blend (reserve half for sweet potatoes and half for patties). Grate or shred 2 oz Monterey Jack cheese (or 4 oz for 4 servings) if not pre-shredded. Portion out chimichurri sauce with olive oil (reserve about 1 tbsp for patties and 2 tsp per bun for serving). Split and separate brioche buns (use 2 whole for 2 servings, 4 whole for 4 servings).

Cooking Steps

Preheat and Prep Onion

Preheat oven to 425 degrees. Cut ends off 1 whole red onion (2 whole for 4 servings) and discard peel. Halve lengthwise; cut half the onion (whole onion for 4 servings) lengthwise into strips, about ¼ inch thick.

Roast Sweet Potatoes

Place 10 oz sweet potatoes (20 oz for 4 servings) in a medium bowl. Drizzle with 1 tablespoon cooking oil (2 tablespoons for 4 servings). Season with about half the fajita spice blend, ¼ teaspoon salt (½ teaspoon for 4 servings), and a pinch of pepper. Stir to coat. Spread sweet potatoes out in a single layer on a lightly oiled, foil-lined baking sheet. Roast 20-22 minutes, or until fork-tender, stirring halfway through.

Prepare and Form Patties

Place 10 oz ground beef (20 oz for 4 servings) in the bowl used for sweet potatoes. Add about half the Monterey Jack cheese (1 oz for 2 servings, 2 oz for 4 servings) and about 1 tablespoon chimichurri sauce with olive oil (2 tablespoons for 4 servings). Season with remaining fajita spice blend and ¼ teaspoon salt (½ teaspoon for 4). Mix thoroughly. Form mixture into two patties (four for 4 servings), about ¼ inch thick, making a small indentation in the center of each.

Cook Patties and Melt Cheese

Heat 1½ tablespoons cooking oil in a medium oven-safe sauté pan (large oven-safe sauté pan for 4 servings) over medium heat until shimmering. Add patties and sear about 3 minutes on each side. Sprinkle remaining Monterey Jack cheese over patties. Transfer pan to oven and roast 1-2 minutes, or until patties are fully cooked and cheese is melted.

Sauté Onions & Peppers

Heat 1½ tablespoons cooking oil in a small sauté pan over medium-high heat. Add onion to hot pan, season with salt and pepper. Cook 4-5 minutes, or until softened, stirring occasionally. Add 2 oz roasted red peppers (4 oz for 4 servings) and about 2 tablespoons water (4 tablespoons for 4 servings). Cook 1-2 minutes, or until roasted red peppers are warmed through and liquid has cooked off, stirring occasionally.

Toast Buns & Spread Sauce

Open 2 brioche buns (4 for 4 servings). Place buns directly on oven rack, cut sides down. Toast 2-3 minutes, or until lightly browned. Transfer buns to a cutting board. Spread about 2 teaspoons chimichurri sauce (4 teaspoons for 4 servings) over cut side of each bun.

Assemble & Serve

Divide bottom buns between plates. Top with beef patties, sautéed onion and roasted red peppers, and top buns. Pile roasted sweet potatoes next to fajita cheeseburgers. Serve with remaining chimichurri sauce. Enjoy!

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