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Spanish-Spiced Burgers
with Charred Shishito Peppers & Lime Salt
35 MIN
2 Servings
From the Test Kitchen
Layers of charred onion and a creamy fig spread give these savory Spanish-style burgers deliciously sweet contrast. For an equally bold pairing, you’ll make a sophisticated garnish for charred shishito peppers simply by rubbing salt together with vibrant lime zest to release its fragrant oils.
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NutritionPER SERVING
-
Calories670 Cals (est.)
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fresh
ingredients
Title
-
10 oz Ground Beef
- 2 Potato Buns
- 1 Red Onion
-
1 Tbsp Fig Spread
- 2 Tbsps Mayonnaise Or Labneh Cheese
-
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
- 3 oz Shishito Peppers
- 1 Lime
- 1 clove Garlic
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the creamy fig spread:
Wash and dry the fresh produce. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise, fig spread, and as much of the garlic paste as you’d like. Season with salt and pepper.
2
Char the peppers:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened. Transfer to a bowl; top with the juice of 2 lime wedges. Cover with foil to keep warm. Wipe out the pan.
3
Cook the patties & onion:
Meanwhile, in a medium bowl, combine the beef, half the spice blend (you will have extra), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Gently mix to combine. 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 and onion rounds in an even layer. Loosely cover the pan with foil. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and the patties are browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a work surface.
4
Make the lime salt:
Meanwhile, in a bowl, combine the lime zest and a pinch of salt. Using your fingers, massage the lime zest and salt together to release the oils.
5
Toast the buns & serve your dish:
Add the 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. Assemble the burgers using the toasted buns, creamy fig spread, cooked patties, and as much of the cooked onion as you’d like (you may have extra). Serve the burgers with the charred peppers on the side. Top the peppers with the lime salt. Serve the remaining lime wedges on the side, if you’d like. Enjoy!
1
Prepare the ingredients & make the creamy fig spread:
Wash and dry the fresh produce. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise, fig spread, and as much of the garlic paste as you’d like. Season with salt and pepper.
2
Char the peppers:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until charred and softened. Transfer to a bowl; top with the juice of 2 lime wedges. Cover with foil to keep warm. Wipe out the pan.
3
Cook the patties & onion:
Meanwhile, in a medium bowl, combine the beef, half the spice blend (you will have extra), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Gently mix to combine. 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 and onion rounds in an even layer. Loosely cover the pan with foil. Cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are lightly charred and the patties are browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a work surface.
4
Make the lime salt:
Meanwhile, in a bowl, combine the lime zest and a pinch of salt. Using your fingers, massage the lime zest and salt together to release the oils.
5
Toast the buns & serve your dish:
Add the 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. Assemble the burgers using the toasted buns, creamy fig spread, cooked patties, and as much of the cooked onion as you’d like (you may have extra). Serve the burgers with the charred peppers on the side. Top the peppers with the lime salt. Serve the remaining lime wedges on the side, if you’d like. Enjoy!
Tips from Home Chefs