Craft

Prime Beef & Queso Burger

with Lime-Butter Corn

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
You'll top these juicy USDA Prime beef burgers with a Tex-Mex favorite: queso. Spanish for "cheese," our version of this creamy, decadent sauce features melty monterey jack, béchamel sauce, and pepper sofrito. A side of corn on the cob topped with a tangy lime butter provides sweet, bright balance.
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Dietary Information

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

Vegetarian

Nutrition

PER SERVING
Calories

1080 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Black Bean & Red Pepper Patties
2 Challah Buns
⅓ cup Béchamel Sauce
2 oz Monterey Jack Cheese
1 oz Sliced Pickled Jalapeño Pepper
2 ears Of Corn
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
2 Scallions
3 Tbsps Pepper Sofrito
1 Lime
1 oz Salted Butter

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

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).

2 Form & cook the patties

Evenly sprinkle both sides of the patties with enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned patties. Cook 4 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and heated through. Transfer to a work surface.

3 Cook the corn

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.

4 Toast the buns

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. Wipe out the pan.

5 Make the queso & serve your dish

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!