Spanish-Spiced Burgers with Charred Shishito Peppers & Lime Salt
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Spanish-Spiced Burgers

with Charred Shishito Peppers & Lime Salt

35 MIN
2 Servings
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties View recipe
    • with Ground Beef

    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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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Spanish-Spiced Burgers with Charred Shishito Peppers & Lime Salt
    Title
    • 10 oz Ground Beef
    • 2 Potato Buns
    • 1 Red Onion
    • 1 Tbsp Fig Spread
    • 1 Lime
    • 6 oz Shishito Peppers
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 2 Tbsps Mayonnaise
    • 1 clove Garlic
    • ¼ tsp Crushed Red Pepper Flakes

    Spanish-Spiced Burgers

    Prepare the ingredients & make the creamy fig spread
    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, finely grate 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 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 and top with the juice of 2 lime wedges. Cover with foil to keep warm. Wipe out the pan.

    Char the peppers
    Cook the patties & onion
    3 Cook the patties & onion

    Meanwhile, in a 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. Season with salt and pepper; 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. 

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

    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.

    Make the lime salt
    Toast the buns & serve your dish
    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!

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