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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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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.
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.
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.
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.
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