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Mega stacked Monterey Jack and Jalapeno Burgers with Smoked Paprika Sweet Potato Wedges

Monterey Jack and Jalapeno Burgers

Taste Of Paradise

This mega stacked up burger recipe is guaranteed to kick off the BBQ season as any self respecting carnivore should - in full BEAST mode!


Ingredients

Nutrition

  • Serves: 2
  • Time: 35 Mins

Method:


  1. Pre-heat your oven to 200 degrees (Celsius) and place a non stick baking tray on middle shelf and a second tray (with a wire rack) below this.
  2. In a large bowl, coat sweet potato wedges in rapeseed oil, smoked paprika, cayenne pepper and season with salt and black pepper.
  3. Spread wedges out evenly onto the middle tray and bake for 15 minutes
  4. While heating up a little oil in a non-stick pan on high heat – carefully turn your wedges with tongs and bake for a further 10-15 minutes (keeping and eye on them with the oven closed if possible - to retain heat)
  5. Pan will now be nice and hot – burgers should sizzle as they hit it giving them a delicious caramalised crust. Cook for 3-4 minutes each side depending on how rare/well done you like them. When the pink line in the middle disappears they’re medium. (tip: Press your thumb firmly into the middle of each burger to stop shrinkage while cooking!)
  6. Turn off the oven and transfer your burgers to a separate plate. Coat the insides of your buns with the chunky relish and load up the stack with your burgers and remaining toppings.
  7. Serve up with a mountain of the spicy smoked paprika wedges and feel… well… smug!
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