Preheat oven to 425 degrees. Preheat a charcoal or gas grill for direct grilling over medium heat (350 degrees).
What happens when the best nachos and potato puffs meet a tasty burger—a tot-chos burger!
Servings and Ingredients
|2 c. Hy-Vee frozen potato puffs|
|2 tbsp. Hy-Vee Mexican style fajita seasoning, divided|
|¼ c. Hy-Vee shredded sharp Cheddar cheese|
|4 100% ground beef prime rib steakburgers|
|4 slice(s) Hy-Vee sliced sharp Cheddar cheese|
|4 Hy-Vee Bakery brioche buns, split|
|½ c. Hy-Vee classic guacamole|
|¼ c. Hy-Vee fresh pico de gallo|
|¼ c. Hy-Vee sour cream|
|2 tbsp. Hy-Vee crumbled bacon pieces|
|1 jalapeño pepper, thinly sliced*|
|Fresh cilantro, for garnish|
Things To Grab
- Medium bowl
- Large rimmed baking pan
- Charcoal or gas grill
Toss potato puffs with 1 Tbsp. fajita seasoning in a medium bowl. Spread potato puffs in a large rimmed baking pan. Bake for 25 to 30 minutes or until golden and crisp, turning halfway through. Top with shredded cheese; bake for 2 to 3 minutes more or until cheese is melted.
Meanwhile, sprinkle remaining 1 Tbsp. fajita seasoning on steakburgers. Grill for 10 to 15 minutes or until burgers reach 165 degrees, turning often. Top with cheese slices.
Grill buns, cut sides down, for 30 to 60 seconds or until lightly toasted. Remove from grill.
To serve, place burgers on bun bottoms. Top with guacamole, pico de gallo, sour cream, potato puffs, bacon pieces and jalapeño slices. Garnish with cilantro, if desired. Place remaining buns on top to sandwich.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Amounts Per Serving
- Total Fat: 61g
- Cholesterol: 175mg
- Sodium: 1370mg
- Total Carbohydrates: 54g
- Protein: 40g