Discontinued Spanish-Spiced Burgers with Charred Shishito Peppers & Lime Salt

Discontinued

Spanish-Spiced Burgers with Charred Shishito Peppers & Lime Salt

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving

Layers of charred onion and a creamy fig spread give these savory burgers deliciously sweet contrast. On the side, you’ll make a bright garnish for shishito peppers simply by rubbing salt together with lime zest to release its fragrant oils.
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fresh
ingredients
Discontinued Spanish-Spiced Burgers with Charred Shishito Peppers & Lime Salt
Title
  • 10 oz Ground Beef
  • 2 Potato Buns
  • 1 Red Onion
  • 1 Lime
  • 3 oz Shishito Peppers
  • 1 clove Garlic
  • 1 Tbsp Fig Spread
  • 2 Tbsps Mayonnaise Or Labneh Cheese
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients & make the creamy fig spread
1 Prepare the ingredients & make the creamy fig spread

Wash and dry the fresh produce. Zest the lime to get 2 teaspoons (or use the small side of a box grater). Quarter the lime. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Halve the buns. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise, fig spread, and as much of the garlic paste as you’d like. Season with salt and pepper.

Char the peppers
2 Char the peppers

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened. Transfer to a bowl; top with the juice of 2 lime wedges. Cover with foil to keep warm. Wipe out the pan. 

Cook the patties & onion
3 Cook the patties & onion

Meanwhile, in a medium bowl, combine the beef, half the spice blend (you will have extra), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 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 and onion rounds in an even layer. Loosely cover the pan with foil. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.

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

Make the lime salt
4 Make the lime salt

Meanwhile, in a bowl, combine the lime zest and a pinch of salt. Using your fingers, massage the lime zest and salt together to release the oils.

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

Add the halved buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). 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, creamy fig spread, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the charred peppers on the side. Top the peppers with the lime salt. Serve the remaining lime wedges on the side. Enjoy! 

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Prepare the ingredients & make the creamy fig spread
1 Prepare the ingredients & make the creamy fig spread

Wash and dry the fresh produce. Zest the lime to get 2 teaspoons (or use the small side of a box grater). Quarter the lime. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Halve the buns. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise, fig spread, and as much of the garlic paste as you’d like. Season with salt and pepper.

2 Char the peppers

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened. Transfer to a bowl; top with the juice of 2 lime wedges. Cover with foil to keep warm. Wipe out the pan. 

Char the peppers
Cook the patties & onion
3 Cook the patties & onion

Meanwhile, in a medium bowl, combine the beef, half the spice blend (you will have extra), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. 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 and onion rounds in an even layer. Loosely cover the pan with foil. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.

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

4 Make the lime salt

Meanwhile, in a bowl, combine the lime zest and a pinch of salt. Using your fingers, massage the lime zest and salt together to release the oils.

Make the lime salt
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). 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, creamy fig spread, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the charred peppers on the side. Top the peppers with the lime salt. Serve the remaining lime wedges on the side. Enjoy!