Bean There, Bun That

Grilled Ground Beef Patties with Roasted Red Pepper Relish and a Sautéed Trio of Edamame, Lima Beans, and Corn

40 minutes
Serves 4
DinnerAmerican
Herb's take

Taking cues from American cookouts and Latin street food, this dinner fuses juicy grilled beef burgers with a vibrant, chunky relish made from beans and peppers. You'll learn how to turn frozen veggies into a burger topping that deserves its own standing ovation.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a medium saucepan of salted water to a boil. Add the frozen lima beans and edamame, simmer for 3 minutes, then add the frozen corn and cook for 1 more minute. Drain well and set aside.
  2. 02
    Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the blanched lima beans, edamame, and corn. Sauté for 4 minutes, stirring occasionally, until lightly golden. Season with 1/4 tsp salt and 1/8 tsp pepper. Transfer half the mixture to a bowl for the relish, leaving the rest in the pan for later.
  3. 03
    In a medium bowl, combine ground beef, 1/2 tsp salt, 1/4 tsp black pepper, minced garlic, and smoked paprika. Mix gently until just combined, then form into 4 equal patties.
  4. 04
    Preheat a grill or grill pan to medium-high. Lightly oil the grates, then grill the beef patties for 4-5 minutes per side, or until cooked through and nicely charred. Let rest for 3 minutes before serving.
  5. 05
    While the burgers grill, make the relish: To the reserved sautéed beans and corn, add diced roasted red peppers, red wine vinegar, honey, 1 tbsp olive oil, 1/2 tbsp parsley, and a pinch of salt. Toss to combine and let sit at least 5 minutes to marry flavors.
  6. 06
    Return the skillet with the remaining sautéed vegetables to medium heat. Add the remaining 1 tbsp olive oil and sauté 1 minute to warm through. Stir in remaining parsley and adjust seasoning.
  7. 07
    Toast hamburger buns on the grill for 1-2 minutes until golden.
  8. 08
    To assemble, place each beef patty on a bun, top generously with the roasted red pepper-bean relish, and crown with the bun top. Serve with a mound of the warm sautéed vegetable medley on the side.
  9. 09
    Dig in while everything’s hot. High-five yourself for using three frozen vegetables in a way that looks like it came from a chef’s playbook.

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