Prime Beef & Queso Burger

Remove the butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the buns. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the monterey jack on the large side of a box grater. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. In a bowl, combine the softened butter, lime zest, and the juice of 2 lime wedges (you will have extra).

Place the beef in a bowl. Season with salt, pepper, and the spice blend. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), 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 the patties are 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.

Meanwhile, add the corn cobs 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.

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. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and pepper sofrito (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Reduce the heat to medium. Add the béchamel. Cook, whisking constantly, 1 to 2 minutes, or until beginning to bubble. Add the grated monterey jack; season with salt and pepper. Cook, whisking frequently, 2 to 3 minutes, or until melted and smooth. Turn off the heat. Assemble the burgers using the toasted buns, cooked patties, queso, and as much of the jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Serve the burgers with the cooked corn. Top the corn with the lime butter and sliced green tops of the scallions. Enjoy!