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
$11.94/serving 2 Servings
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  • with Beyond Burger™
    includes two 4-oz Beyond Burger™ Plant-Based Patties View recipe
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • 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.

    Get Cooking
    • Nutrition
    • Calories
      730 Cals (est.)
    Spanish-Spiced Grilled Beyond Burger™️ with Charred Shishito Peppers & Lime Salt
    • 10 oz Ground Beef
    • 2 Potato Buns
    • 1 Tbsp Fig Spread
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 1 Lime
    • 1 Red Onion
    • 6 oz Shishito Peppers
    • 1 clove Garlic
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Mayonnaise

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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    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, 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. 

    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!