Chef Anthony's version of a Mexican hamburger is packed with so many layers of flavor, it'll blow your usual burger away. A juicy beef patty sneaks a bit of heat thanks to three types of chili peppers—some smoky, some hot—then gets finished with melty pepperjack cheese for a little extra kick. To take it over the top, it's topped with roasted jalapeños and caramelized onions and plated on a plush potato bun. The cheeseburger is paired with crispy-on-the-outside, fluffy-on-the-inside yucca fries, plus a smoky mole aioli to dip, dunk, and smear on everything. Indulge in this seriously delicious dish!
Nutritional facts
Protein
45g
Carbs
81g
Calories
1310
Fat
90g
Ingredients
Yucca Fries, Cheese, Pepperjack, Sliced, Baby Romaine, Canola and Olive Oil Blend, Chipotle Powder, Plum Tomato, Red Mole Paste, Onion, Kosher Salt, Jalapeno Peppers, Mayonnaise, Ground Beef, Ancho Powder, Canola Oil, Potato Bread
Reviews
4.4
Based on 640 reviews
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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