Cheeseburgers with Corn-Pepper Salsa The Quantum of  Salsa Burger
Bob's Burgers

Cheeseburgers with Corn-Pepper Salsa

The Quantum of Salsa Burger

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

From July to September, we’re teaming up with the hit FOX show, Bob’s Burgers™, and LA-based chef, Alvin Cailan, to bring you a new recipe based on the pun-loving show each month. Ready for your grill or stove, these zesty burgers are piled high with a summer salsa made from sweet corn, onion, and peppers marinated with fresh lime juice.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Cheeseburgers with Corn-Pepper Salsa The Quantum of  Salsa Burger
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the onion. Slice ¾ of the onion into ½-inch-thick rings; separate the layers. Finely chop the remaining onion. Remove and discard the husks and silks of the corn; cut the kernels off the cobs, then discard the cobs. Cut off and discard the stems of the peppers; remove and discard the cores, then medium dice. Halve the lime crosswise; squeeze the juice into a large bowl. Thinly slice the cheese. Halve the buns.

Make the crispy onion rings:
2 Make the crispy onion rings:

Line a sheet pan with foil. Crack the egg into a large bowl; season with salt and pepper and beat until smooth. Place the spice blend and half the breadcrumbs in 2 separate large bowls. Season the breadcrumbs with salt and pepper. Working a few pieces at a time, thoroughly coat the onion rings in the spice blend (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to the prepared sheet pan and drizzle with olive oil. Bake 14 to 16 minutes, or until golden brown and crispy. Remove from the oven and immediately season with salt.

Cook the vegetables & make the salsa:
3 Cook the vegetables & make the salsa:

While the onion rings bake, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped onion and diced peppers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to the bowl of lime juice. Drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Form & cook the patties:
4 Form & cook the patties:

In a bowl, combine the beef and remaining breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties. 

STOVE: Wipe out the pan used to cook the vegetables. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties; cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Top with the sliced cheese. Loosely cover with foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. Rinse and wipe out the pan.
GRILL: Oil the patties. Grill 6 to 7 minutes on the first side, or until browned. Flip and grill 4 minutes. Evenly top with the sliced cheese. Grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. 

Toast the bus & serve your dish:
5 Toast the bus & serve your dish:

STOVE: Heat the same, dry pan on medium-high until hot. Add the buns, cut side down; toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Assemble the burgers using the toasted buns, mayonnaise, cooked patties, and some of the salsa. Serve the crispy onion rings and remaining salsa on the side. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the onion. Slice ¾ of the onion into ½-inch-thick rings; separate the layers. Finely chop the remaining onion. Remove and discard the husks and silks of the corn; cut the kernels off the cobs, then discard the cobs. Cut off and discard the stems of the peppers; remove and discard the cores, then medium dice. Halve the lime crosswise; squeeze the juice into a large bowl. Thinly slice the cheese. Halve the buns.

2 Make the crispy onion rings:

Line a sheet pan with foil. Crack the egg into a large bowl; season with salt and pepper and beat until smooth. Place the spice blend and half the breadcrumbs in 2 separate large bowls. Season the breadcrumbs with salt and pepper. Working a few pieces at a time, thoroughly coat the onion rings in the spice blend (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to the prepared sheet pan and drizzle with olive oil. Bake 14 to 16 minutes, or until golden brown and crispy. Remove from the oven and immediately season with salt.

Make the crispy onion rings:
Cook the vegetables & make the salsa:
3 Cook the vegetables & make the salsa:

While the onion rings bake, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped onion and diced peppers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to the bowl of lime juice. Drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Form & cook the patties:

In a bowl, combine the beef and remaining breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties. 

STOVE: Wipe out the pan used to cook the vegetables. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties; cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Top with the sliced cheese. Loosely cover with foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. Rinse and wipe out the pan.
GRILL: Oil the patties. Grill 6 to 7 minutes on the first side, or until browned. Flip and grill 4 minutes. Evenly top with the sliced cheese. Grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. 

Form & cook the patties:
Toast the bus & serve your dish:
5 Toast the bus & serve your dish:

STOVE: Heat the same, dry pan on medium-high until hot. Add the buns, cut side down; toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Assemble the burgers using the toasted buns, mayonnaise, cooked patties, and some of the salsa. Serve the crispy onion rings and remaining salsa on the side. Enjoy! 

Browse Steps
1 of 5