Curry-Spiced Beef Burgers with Caramelized Onion & Lime Mayo

Curry-Spiced Beef Burgers

with Caramelized Onion & Lime Mayo

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

    From the Test Kitchen

    To give these burgers a burst of bright flavor, you’ll cook rounds of red onion alongside the beef patties until they’re lightly charred, then layer it all on soft buns with a zesty lime mayo. A vibrant sweet chili dressing and crunchy peanuts bring dynamic flavor and texture to our simple side salad.
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    • Nutrition
      PER SERVING
    • Calories
      840 Cals (est.)
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    fresh
    ingredients
    Curry-Spiced Beef Burgers with Caramelized Onion & Lime Mayo
    Title
    • 10 oz Ground Beef
    • 1 Tbsp Yellow Curry Paste
    • 2 Potato Buns
    • 3 Tbsps Sweet Chili Sauce
    • 1 Romaine Lettuce Heart
    • 1 Lime
    • 3 Tbsps Roasted Peanuts
    • 1 Red Onion
    • 2 Tbsps Mayonnaise
    time-saving
    tips & techniques
    Prepare the ingredients & make the lime mayo:
    1 Prepare the ingredients & make the lime mayo:

    Wash and dry the fresh produce. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Halve the lime crosswise. In a bowl, combine the mayonnaise and the juice of 1 lime half; season with salt and pepper. 

    Form the patties:
    2 Form the patties:

    Place the beef and curry paste in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. 

    Cook the patties & onion:
    3 Cook the patties & onion:

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Loosely cover the pan with foil. Cook 4 to  5 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer the cooked patties and onion to a  work surface. Carefully drain off and discard any excess oil from the pan.

    **An instant-read thermometer should register 160°F.

    Make the salad:
    4 Make the salad:

    Meanwhile, roughly chop the lettuce. Roughly chop the peanuts. In a large bowl, combine the sweet chili sauce, lime zest, and the juice of the remaining lime half; season with salt and pepper. Just before serving, add the chopped lettuce and chopped peanuts to the bowl; toss to coat. Taste, then season with salt and pepper if desired. 

    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, lime mayo, cooked patties, and as much of the cooked onion as you’d like (you may have extra onion). Serve the burgers with the salad on the side. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients & make the lime mayo:
    1 Prepare the ingredients & make the lime mayo:

    Wash and dry the fresh produce. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Halve the lime crosswise. In a bowl, combine the mayonnaise and the juice of 1 lime half; season with salt and pepper. 

    2 Form the patties:

    Place the beef and curry paste in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. 

    Form the patties:
    Cook the patties & onion:
    3 Cook the patties & onion:

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Loosely cover the pan with foil. Cook 4 to  5 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer the cooked patties and onion to a  work surface. Carefully drain off and discard any excess oil from the pan.

    **An instant-read thermometer should register 160°F.

    4 Make the salad:

    Meanwhile, roughly chop the lettuce. Roughly chop the peanuts. In a large bowl, combine the sweet chili sauce, lime zest, and the juice of the remaining lime half; season with salt and pepper. Just before serving, add the chopped lettuce and chopped peanuts to the bowl; toss to coat. Taste, then season with salt and pepper if desired. 

    Make the salad:
    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, lime mayo, cooked patties, and as much of the cooked onion as you’d like (you may have extra onion). Serve the burgers with the salad on the side. Enjoy! 

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