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Spanish-Spiced Burgers
with Charred Shishito Peppers & Lime Salt
35 MIN
-$0.05/serving
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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Dietary Information
Vegetarian
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NutritionPER SERVING
-
Calories690 Cals (est.)
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fresh
ingredients
Title
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2 Beyond Burger® Plant-Based Patties
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2 Potato Buns
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1 Red Onion
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1 Lime
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6 oz Shishito Peppers
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1 clove Garlic
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1 Tbsp Fig Spread
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2 Tbsps Mayonnaise
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
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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. Using a zester or the small side of a box grater, zest the lime to get 2 teaspoons. Quarter the lime. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Halve the buns. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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 2 teaspoons 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, evenly sprinkle the patties with 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. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned patties and onion rounds in an even layer. Loosely cover the pan with foil. Cook 3 to 5 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.* Transfer to a work surface. Wipe out the pan.
*An instant-read thermometer should register 165°F.
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 halved buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). 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. Serve the burgers with the charred peppers. Top the peppers with the lime salt. Serve the remaining lime wedges on the side. Enjoy!
1
Prepare the ingredients & make the creamy fig spread
Wash and dry the fresh produce. Using a zester or the small side of a box grater, zest the lime to get 2 teaspoons. Quarter the lime. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Halve the buns. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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 2 teaspoons 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, evenly sprinkle the patties with 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. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned patties and onion rounds in an even layer. Loosely cover the pan with foil. Cook 3 to 5 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.* Transfer to a work surface. Wipe out the pan.
*An instant-read thermometer should register 165°F.
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 halved buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). 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. Serve the burgers with the charred peppers. Top the peppers with the lime salt. Serve the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs