Craft

Jalapeño Cheesy Corn & Prime Beef Burger

with Arugula Salad & Cilantro-Lime Dressing

35 MIN

+$6.99/serving 2 Servings

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with Black Bean Patties from Actual Veggies®

From the Test Kitchen

WHY WE LOVE THIS DISH
To balance the rich, creamy corn topper we're making 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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

1100 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Black Bean & Red Pepper Patties
2 Challah Buns
2 ears Of Corn
2 Scallions
2 oz White Cheddar Cheese
1 Lime
1 Persian Cucumber
2 Tbsps Mayonnaise
2 oz Arugula
4 oz Grape Tomatoes
3 oz Radishes
½ oz Pickled Peppadew Peppers
1 oz Sliced Pickled Jalapeño Pepper
2 Tbsps Grated Cotija Cheese
¼ cup Cilantro Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 a drizzle 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.

3 Cook the patties

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 minutes per side, or until browned and heated through. Transfer to a work surface.

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.

5 Toast the buns & serve your dish

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. 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!