Spanish-Spiced Grilled Beyond Burger™ with Charred Shishito Peppers & Lime Salt
Summer Grilling

Spanish-Spiced Grilled Beyond Burger™

with Charred Shishito Peppers & Lime Salt

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

    From the Test Kitchen

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! Layers of charred onion and a creamy fig spread give this savory Spanish-style Beyond Burger™️ 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
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Spanish-Spiced Grilled Beyond Burger™ with Charred Shishito Peppers & Lime Salt
    Title
    • 2 Beyond Burger® Plant-Based Patties
    • 2 Potato Buns
    • 1 Red Onion
    • 1 Lime
    • 6 oz Shishito Peppers
    • 1 clove Garlic
    • 1 Tbsp Fig Spread
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • ¼ tsp Crushed Red Pepper Flakes
    time-saving
    tips & techniques
    Prepare the ingredients & make the creamy fig spread
    1 Prepare the ingredients & make the creamy fig spread

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. 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. Place in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. 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.

    Grill the peppers
    2 Grill the peppers

    Grill the peppers, turning occasionally, 6 to 8 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. 

    Grill the patties & onion
    3 Grill the patties & onion

    Meanwhile, lightly oil the patties; evenly sprinkle both sides 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. Grill the seasoned patties 6 to 7 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Grill the onion rounds 3 to 4 minutes per side, or until charred and tender. Transfer to a work surface.

    *An instant-read thermometer should register 165°F for Beyond Burger™.

    Make the lime salt
    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.

    Toast the buns & serve your dish
    5 Toast the buns & serve your dish

    Add the halved buns, cut side down, to the grill. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, creamy fig spread, grilled patties, and as much of the grilled 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

    Prepare the ingredients & make the creamy fig spread
    1 Prepare the ingredients & make the creamy fig spread

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. 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. Place in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. 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 Grill the peppers

    Grill the peppers, turning occasionally, 6 to 8 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. 

    Grill the peppers
    Grill the patties & onion
    3 Grill the patties & onion

    Meanwhile, lightly oil the patties; evenly sprinkle both sides 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. Grill the seasoned patties 6 to 7 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Grill the onion rounds 3 to 4 minutes per side, or until charred and tender. Transfer to a work surface.

    *An instant-read thermometer should register 165°F for Beyond Burger™.

    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 grill. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, creamy fig spread, grilled patties, and as much of the grilled 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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