This Hello Fresh recipe was really tasty and not at all hard to put together. As written it uses Beyond Meat fakemeat patties, but you should be able to swap in pretty much any other burger patty you like, including home-made meat patties, without issues. You can also omit the cheese to make it vegan, or the jalapeños for people who don't like spicy things.

This was a big hit with the whole house; even the kidlet ate all of hers (although she disassembled it first), which is unusual when it comes to burgers.

Despite having a lot of moving parts, this recipe comes together fairly easily.

Crunchy Tortilla Chip Cheeseburgers with Guacamole and Salad

Hello Fresh

Ingredients

• 2 avocados
• 1 fresh jalapeño, stemmed
• 2 limes
• 4 garlic cloves, minced
• 60mL white wine vinegar
• 10mL sugar
• 4 burger buns
• garlic butter
• 85g tortilla chips
• 4 burger patties
• cheddar cheese
• 1 tomato, sliced (optional)
• 125g baby kale
• 125g mini cucumbers
• 30mL olive oil

Directions

1. Guacamole
1. Halve and pit avocados. Scoop flesh into a medium bowl.
2. Mince 30mL of the jalapeño (about half of it). Leave the rest intact.
3. Add minced garlic, minced jalapeño, and the juice of one of the limes to the avocado flesh. Mash together.
2. Burgers
1. Slice the remaining jalapeño into thin discs.
2. Combine jalapeño slices, vinegar, the juice of one lime, 30mL water and 10mL sugar in a small pot.
3. Cook over medium heat, stirring occasionally, until tender-crisp, ~5 minutes. Transfer quick-pickled jalapeños to a small bowl; reserve pickling liquid.
4. Halve buns. Spread with garlic butter, and toast.
5. Toast tortilla chips at 450° for 3-4 minutes, until golden brown but not yet dark. (A toaster oven works well here.)
6. Cook burger patties until browned on both sides and cooked through. Remove from the heat, top with cheddar, and cover the pan until the cheese melts, 30-60 seconds.
7. Assemble the burgers: spread toasted buns with guacamole, then put pickled jalapeño slices, burger patty, and tomato onto the bun. Top with toasted tortilla chips, then add the top half of the bun and press down so that the chips crunch into the guacamole.
3. Salad
1. Cut cucumber into 5mm half-moons.
2. Whisk together pickling liquid from jalapenos with olive oil.
3. Combine dressing, cucumber, and kale in a bowl and toss to combine.