Creamy Poblano Burger with Lime Cotija Salad

Step 1

1 Prepare the ingredients Wash and dry the fresh produce. Quarter the lime. Roughly chop the lettuce; place in a large bowl. Halve the buns. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands and cutting board immediately after handling.

Step 2

2 Char the pepper In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

Step 3

3 Form & cook the patties In a bowl, combine the beef and half the spice blend (you will have extra). 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. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a work surface. Wipe out the pan.*An instant-read thermometer should register 160°F.

Step 4

4 Toast the buns 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.

Step 5

5 Finish & serve your dish To the bowl of charred pepper, add the mascarpone, the juice of 1 lime wedge, and a drizzle of olive oil. Season with salt and pepper; stir to combine. To the bowl of chopped lettuce, add the juice of the remaining lime wedges, cotija, sunflower seeds, and drizzle of olive oil. Season with salt and pepper. Toss to coat. Assemble the burgers using the toasted buns, cooked patties, and dressed pepper. Serve the burgers with the salad on the side. Enjoy!