Tostada Crunch Burger
The Tostada Crunch Burger layers a juicy beef patty with a crispy tostada shell, zesty lime crema, and fresh toppings like jalapeño and cotija cheese for textured, bold flavor.
The Tostada Crunch Burger layers a juicy beef patty with a crispy tostada shell, zesty lime crema, and fresh toppings like jalapeño and cotija cheese for textured, bold flavor.
Delivery in as fast as one hour.*
Prices vary by store
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Shred the romaine lettuce, then wash and dry thoroughly.
In a small bowl, prepare the lime crema by whisking together mayonnaise, sour cream, lime zest, and lime juice until smooth. Season with a pinch of salt.
Prepare the fresh toppings by dicing the tomato and thinly slicing the jalapeño.
Divide the ground beef into two equal portions and form them into patties, slightly larger than your buns.
Season the patties generously on both sides with your favorite burger seasoning.
Heat a large skillet over medium-high heat. Add the beef tallow and let it melt.
Toast the inside of the brioche buns in the skillet until golden brown. Remove and set aside.
Place the burger patties in the hot skillet and cook for 3-4 minutes per side for medium, or to your desired doneness.
During the last minute of cooking, top each patty with a slice of provolone cheese and allow it to melt.
Assemble the burgers. Spread a generous layer of lime crema on the bottom bun.
Layer with shredded lettuce, sliced jalapeños, diced tomatoes, and crumbled cotija cheese.
Place the cooked cheeseburger patty on top of the toppings.
Top the patty with a crispy tostada shell. Garnish the tostada with fresh cilantro and an extra drizzle of lime crema.
Place the top bun on and serve immediately.
Store cooked beef patties in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet. Prepare lime crema up to 2 hours ahead; assemble burgers immediately before serving to keep the tostada shell crispy.
skillet or griddle · mixing bowl
Assemble the burger just before serving. Layer the tostada shell last or position it to stay separate from wet ingredients like the lime crema until the moment you bite.
Yes. Mix the mayonnaise, sour cream, lime zest, and lime juice up to 2 hours ahead. Store in the refrigerator and stir before using.
Use individual crispy tostada shells (not tortilla chips). They provide structure and won't break under the weight of the burger patty and toppings.
Form patties about 1/2 inch thick so they cook evenly and stay juicy without drying out. Make a slight indent in the center to prevent bulging while cooking.
Greek yogurt works as a 1:1 swap for a tangier, protein-rich version. Crema (Mexican sour cream) is the most authentic alternative if available.
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