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Spanish-Spiced Grilled Beyond Burger™
with Charred Shishito Peppers & Lime Salt
25 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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NutritionPER SERVING
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Calories730 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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2 Potato Buns
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1 Tbsp Fig Spread
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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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1 Lime
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1 Red Onion
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6 oz Shishito Peppers
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1 clove Garlic
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¼ tsp Crushed Red Pepper Flakes
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2 Tbsps Mayonnaise
time-saving
tips & techniques
step-by-step
instructions
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.
3
Grill 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. Season with salt and pepper; gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Grill the seasoned patties 6 to 7 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.** Grill the onion rounds 3 to 4 minutes per side, or until charred and tender. 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.
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!
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.
3
Grill 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. Season with salt and pepper; gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Grill the seasoned patties 6 to 7 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.** Grill the onion rounds 3 to 4 minutes per side, or until charred and tender. 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.
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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