Monterey Jack Beyond Burger™ with Guacamole & Spicy Peppers

Monterey Jack Beyond Burger™

with Guacamole & Spicy Peppers

35 MIN
2 Servings
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  • with Monterey Jack Cheese
    includes 2 oz Monterey Jack Cheese
  • with Daiya Dairy-Free Cheddar-Style Cheeze
    includes 1.2 oz Daiya Dairy-Free Cheddar-Style Cheeze (this may not be a dairy-free recipe) View recipe
  • with Monterey Jack Cheese

    From the Test Kitchen

    In this vibrant dish, the plant-based Beyond Burger™ is smothered with Mexican-style toppings like creamy guacamole, melty monterey jack, and fresh poblano pepper for a bright kick of heat. It’s perfectly accompanied by a simple corn on the cob topped with jalapeño honey.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Monterey Jack Beyond Burger™ with Guacamole & Spicy Peppers
    Title
    • 2 Beyond Burger® Plant-Based Patties
    • 2 Potato Buns
    • 2 oz Monterey Jack Cheese
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ¼ cup Guacamole
    • 1 Poblano Pepper
    • 2 ears Of Corn
    • 1 Tbsp Honey
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the cheese. Remove any husks and silks from the corn. Halve the buns. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Finely chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a bowl, combine the honey (kneading the packet before opening) and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be.

    Cook the pepper
    2 Cook the pepper

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the patties
    3 Cook the patties

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 3 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through* (the center will still be red or pink). Transfer to a plate. Wipe out the pan. 

     *An instant-read thermometer should register 165°F.

    Cook the corn
    4 Cook the corn

    Meanwhile, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Turn off the heat. Drain thoroughly and pat dry with paper towels.

    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, guacamole, cooked patties, and cooked pepper. Serve the burgers with the cooked corn on the side. Top the corn with the jalapeño honey. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the cheese. Remove any husks and silks from the corn. Halve the buns. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Finely chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a bowl, combine the honey (kneading the packet before opening) and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the pepper

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the pepper
    Cook the patties
    3 Cook the patties

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 3 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through* (the center will still be red or pink). Transfer to a plate. Wipe out the pan. 

     *An instant-read thermometer should register 165°F.

    4 Cook the corn

    Meanwhile, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Turn off the heat. Drain thoroughly and pat dry with paper towels.

    Cook the corn
    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, guacamole, cooked patties, and cooked pepper. Serve the burgers with the cooked corn on the side. Top the corn with the jalapeño honey. Enjoy!

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