Serrano Pepper & Goat Cheese Burgers with Zucchini-Cilantro Slaw

Serrano Pepper & Goat Cheese Burgers

with Zucchini-Cilantro Slaw

30 MIN
2 Servings
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From the Test Kitchen

For these satisfying burgers, we’re taming the heat of our serrano pepper with a marinade of light, sweet agave nectar, made from the sap of the Mexican agave plant. (Removing the ribs and seeds from the pepper will give your burgers a milder topping.) Tangy goat cheese and a two-in-one spread of Dijon mustard and mayonnaise perfectly balance the juicy beef—served with a bright, garlicky slaw of seasonal zucchini.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    645 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Halve the buns. Cut off and discard the ends of the zucchini; slice lengthwise into ¼-inch-thick strips. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the cilantro leaves and stems. Cut off and discard the stem end of the pepper. Thinly slice the pepper into rounds; thoroughly wash your hands immediately after handling the pepper. (For a milder dish, halve the pepper lengthwise; remove and discard the ribs and seeds, then thinly slice crosswise.)

Marinate the pepper:

2 Marinate the pepper:


In a bowl, combine the pepper and agave nectar; season with salt. Stir to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Make the slaw:

3 Make the slaw:


While the pepper marinates, in a medium bowl, combine the zucchini, garlic paste, cilantro, vinegar and a drizzle of olive oil. Toss to thoroughly coat; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Form & cook the patties:

4 Form & cook the patties:


While the slaw marinates, place the ground beef in a medium bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two ½-inch-thick patties; transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm place.

Toast the buns:

5 Toast the buns:


Add the buns, cut sides down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until golden brown. Divide between 2 plates.

Assemble the burgers & plate your dish:

6 Assemble the burgers & plate your dish:


Spread a layer of the dijonnaise onto the bottoms of the toasted buns. Top with the cooked patties, cheese and as much of the marinated pepper as you’d like, depending on how spicy you’d like the dish to be. Complete the burgers with the bun tops. Serve with the slaw on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:


Wash and dry the fresh produce. Halve the buns. Cut off and discard the ends of the zucchini; slice lengthwise into ¼-inch-thick strips. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the cilantro leaves and stems. Cut off and discard the stem end of the pepper. Thinly slice the pepper into rounds; thoroughly wash your hands immediately after handling the pepper. (For a milder dish, halve the pepper lengthwise; remove and discard the ribs and seeds, then thinly slice crosswise.)

2 Marinate the pepper:


In a bowl, combine the pepper and agave nectar; season with salt. Stir to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Marinate the pepper:

3 Make the slaw:


While the pepper marinates, in a medium bowl, combine the zucchini, garlic paste, cilantro, vinegar and a drizzle of olive oil. Toss to thoroughly coat; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

4 Form & cook the patties:


While the slaw marinates, place the ground beef in a medium bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two ½-inch-thick patties; transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm place.

Form & cook the patties:

Toast the buns:

5 Toast the buns:


Add the buns, cut sides down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until golden brown. Divide between 2 plates.

6 Assemble the burgers & plate your dish:


Spread a layer of the dijonnaise onto the bottoms of the toasted buns. Top with the cooked patties, cheese and as much of the marinated pepper as you’d like, depending on how spicy you’d like the dish to be. Complete the burgers with the bun tops. Serve with the slaw on the side. Enjoy!

Assemble the burgers & plate your dish:

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