Jalapeño Cheesy Corn Burger with Arugula Salad & Cilantro-Lime Dressing
Craft

Jalapeño Cheesy Corn Burger

with Arugula Salad & Cilantro-Lime Dressing

35 MIN
+$7.00/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
To balance the rich, creamy corn topper we're making to for our juicy USDA Prime beef burgers, we're studding the pimento cheese-style mix (loaded with sharp cheddar, mayo, and fresh lime juice) with two kinds of pickled peppers—peppadew and jalapeño—for piquant and spicy flavor, respectively.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1130 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Jalapeño Cheesy Corn Burger with Arugula Salad & Cilantro-Lime Dressing
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • 2 ears Of Corn
  • 2 Scallions
  • 4 oz Grape Tomatoes
  • 1 Lime
  • 1 Persian Cucumber
  • 2 oz Arugula
  • 2 oz White Cheddar Cheese
  • 2 Tbsps Mayonnaise
  • ½ oz Pickled Peppadew Peppers
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Grated Cotija Cheese
  • 3 oz Radishes
  • ¼ cup Cilantro Sauce
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions. Remove any husks and silks from the corn; cut the kernels off the cobs. Quarter the lime. Halve the radishes lengthwise, then thinly slice crosswise. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced radishes, sliced cucumber, and halved tomatoes. Grate the cheddar on the large side of a box grater. Roughly chop the peppadew peppers. Halve the buns. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling. In a large bowl, combine the grated cheddar, chopped peppadew peppers, mayonnaise, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Taste, then season with salt and pepper if desired.

Make the cheesy corn
2 Make the cheesy corn

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced scallions and corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Turn off the heat; carefully stir in the juice of 2 lime wedges. Transfer to the bowl of cheese-pepper mixture; stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Form & cook the patties
3 Form & cook the patties

Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. 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 per side (flipping carefully, as the oil may splatter), or until 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.

Make the salad
4 Make the salad

Meanwhile, to the bowl of prepared vegetables, add the cilantro sauce, arugula, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper; gently toss to combine. Taste, then season with salt and pepper if desired.

Finish & serve your dish
5 Finish & 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, cooked patties, and cheesy corn. Serve the burgers with the salad on the side. Garnish the salad with the cotija. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions. Remove any husks and silks from the corn; cut the kernels off the cobs. Quarter the lime. Halve the radishes lengthwise, then thinly slice crosswise. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced radishes, sliced cucumber, and halved tomatoes. Grate the cheddar on the large side of a box grater. Roughly chop the peppadew peppers. Halve the buns. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling. In a large bowl, combine the grated cheddar, chopped peppadew peppers, mayonnaise, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Taste, then season with salt and pepper if desired.

2 Make the cheesy corn

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced scallions and corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Turn off the heat; carefully stir in the juice of 2 lime wedges. Transfer to the bowl of cheese-pepper mixture; stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Make the cheesy corn
Form & cook the patties
3 Form & cook the patties

Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. 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 per side (flipping carefully, as the oil may splatter), or until 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.

4 Make the salad

Meanwhile, to the bowl of prepared vegetables, add the cilantro sauce, arugula, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper; gently toss to combine. Taste, then season with salt and pepper if desired.

Make the salad
Finish & serve your dish
5 Finish & 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, cooked patties, and cheesy corn. Serve the burgers with the salad on the side. Garnish the salad with the cotija. Enjoy!

Browse Steps
1 of 5