Jalapeño Cheesy Corn & Prime Beef Burger with Arugula Salad & Cilantro-Lime Dressing
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 Prime Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef
  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties View recipe
  • with Prime Ground Beef

    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.
    CLICK FOR RECIPE CARD

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    • Nutrition
      PER SERVING
    • Calories
      1150 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Jalapeño Cheesy Corn & Prime Beef Burger with Arugula Salad & Cilantro-Lime Dressing
    Title
    • 12 oz Usda Prime Ground Beef
    • 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
    • 3 oz Radishes
    • 4 oz Grape Tomatoes
    • ½ oz Pickled Peppadew Peppers
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 2 Tbsps Grated Cotija Cheese
    • 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 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.

    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.

    Toast the buns & serve your dish
    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!

    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 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.

    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
    Toast the buns & serve your dish
    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!

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