Creamy Poblano Burger with Lemon Cotija Salad

Creamy Poblano Burger

with Lemon Cotija Salad

35 MIN
-$0.05/serving 2 Servings
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties
    • with Beyond Burger®

    From the Test Kitchen

    To top these juicy, Mexican-spiced burgers, we’re making a quick take on rajas con crema—a comforting Mexican dish of smoky, charred poblano pepper tossed in a creamy dressing. A bright, simple side salad dressed with fresh lemon juice perfectly balances the burgers' delightful richness.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Creamy Poblano Burger with Lemon Cotija Salad
    Title
    • 2 Beyond Burger® Plant-Based Patties
    • 2 Potato Buns
    • 1 Poblano Pepper
    • 1 Romaine Lettuce Heart
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 2 Tbsps Mascarpone Cheese
    • 2 Tbsps Roasted Sunflower Seeds
    • 2 Tbsps Grated Cotija Cheese
    • 1 Lemon
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Quarter and deseed the lemon. Roughly chop the lettuce; place in a large bowl. Halve the buns. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands and cutting board immediately after handling.

    Char the pepper
    2 Char the pepper

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

    Cook the patties
    3 Cook the patties

    Evenly sprinkle the patties with half the spice blend (you will have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side, or until browned and cooked through* (the center will still be red or pink). Transfer to a work surface. Wipe out the pan.

    *An instant-read thermometer should register 165°F.

    Toast the buns
    4 Toast the buns

    Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of charred pepper, add the mascarpone, the juice of 1 lemon wedge, and a drizzle of olive oil. Season with salt and pepper; stir to combine. To the bowl of chopped lettuce, add the juice of the remaining lemon wedges, cotija, sunflower seeds, and drizzle of olive oil. Season with salt and pepper. Toss to coat. Assemble the burgers using the toasted buns, cooked patties, and dressed pepper. Serve the burgers with the salad on the side. Enjoy!

    Tips from Home Chefs

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    Creamy Poblano Burger

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Quarter and deseed the lemon. Roughly chop the lettuce; place in a large bowl. Halve the buns. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands and cutting board immediately after handling.

    2 Char the pepper

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

    Char the pepper
    Cook the patties
    3 Cook the patties

    Evenly sprinkle the patties with half the spice blend (you will have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side, or until browned and cooked through* (the center will still be red or pink). Transfer to a work surface. Wipe out the pan.

    *An instant-read thermometer should register 165°F.

    4 Toast the buns

    Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

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

    To the bowl of charred pepper, add the mascarpone, the juice of 1 lemon wedge, and a drizzle of olive oil. Season with salt and pepper; stir to combine. To the bowl of chopped lettuce, add the juice of the remaining lemon wedges, cotija, sunflower seeds, and drizzle of olive oil. Season with salt and pepper. Toss to coat. Assemble the burgers using the toasted buns, cooked patties, and dressed pepper. Serve the burgers with the salad on the side. Enjoy!

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