Chipotle Onion & Guacamole Cheeseburger with Black Bean & Corn Salad
Craft

Chipotle Onion & Guacamole Cheeseburger

with Black Bean & Corn Salad

45 MIN
+$7.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
We're bringing some of the bold, classic flavors and ingredients of Mexican cuisine to these burgers with a topper of spicy chipotle and lime-glazed onion—complemented by a cooling dollop of guacamole. On the side, a medley of sweet corn and tender black beans (with a cilantro dressing) lends even more of the beloved flavors.
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  • Nutrition
    PER SERVING
  • Calories
    1290 Cals (est.)
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fresh
ingredients
Chipotle Onion & Guacamole Cheeseburger with Black Bean & Corn Salad
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • 1 15.5-Oz Can Black Beans
  • 2 ears Of Corn
  • 1 Lime
  • 2 Scallions
  • 1 Red Onion
  • 2 tsps Chipotle Chile Paste
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Sour Cream
  • 2 oz Monterey Jack Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Cilantro Sauce
  • ¼ cup Guacamole
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise. Halve, peel, and medium dice the onion. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Thinly slice the monterey jack. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a large bowl, combine the sour cream, cilantro sauce, lime zest, the juice of 1 lime half, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

Cook & glaze the onion
2 Cook & glaze the onion

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat; carefully stir in the juice of the remaining lime half. Transfer to a bowl. Rinse and wipe out the pan.

Cook the remaining vegetables & make the salad
3 Cook the remaining vegetables & make the salad

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the drained beans; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Transfer to the bowl of dressing; stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Form & cook the patties
4 Form & cook the patties

Place the beef in a bowl. Season with salt, pepper, and all but a pinch of the spice blend. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced monterey jack. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, guacamole, cooked patties, and as much of the glazed onion as you'd like. Serve the burgers with the salad on the side. Garnish the salad with the sliced green tops of the scallions, cotija, and remaining spice blend. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise. Halve, peel, and medium dice the onion. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Thinly slice the monterey jack. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a large bowl, combine the sour cream, cilantro sauce, lime zest, the juice of 1 lime half, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

2 Cook & glaze the onion

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add 2 tablespoons of water (carefully, as the liquid may splatter) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat; carefully stir in the juice of the remaining lime half. Transfer to a bowl. Rinse and wipe out the pan.

Cook & glaze the onion
Cook the remaining vegetables & make the salad
3 Cook the remaining vegetables & make the salad

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the drained beans; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. Transfer to the bowl of dressing; stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

4 Form & cook the patties

Place the beef in a bowl. Season with salt, pepper, and all but a pinch of the spice blend. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced monterey jack. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Form & cook the patties
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, guacamole, cooked patties, and as much of the glazed onion as you'd like. Serve the burgers with the salad on the side. Garnish the salad with the sliced green tops of the scallions, cotija, and remaining spice blend. Enjoy!

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