We’re dressing up tonight’s burgers with a layer of creamy fontina and—for an aromatic touch—fresh cilantro, which perfectly balances the rich beef and cheese. On the side, a seasonal salad of juicy tomatoes (yours may be yellow or red), blistered shishito peppers, and tangy pickled shallot is perfect for a warm summer night. (Chefs, most shishito peppers are mild, but you may get a spicier one, too!)
Ingredients
Ingredients
- 10 oz Ground Beef
- 2 Potato Buns
- 4 oz Cherry Or Charm Tomatoes
- 2 oz Shishito Peppers
- 2 Garlic
- 2 oz Fontina Cheese
- 2 tbsp Mayonnaise
- 1 Pickled Shallot
- 1 Cilantro
Instructions
Instructions
Prepare the ingredients:
Wash and dry the fresh produce. Cut off and discard the pepper stems; halve the peppers crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel and finely chop the garlic. Thinly slice the cheese. Reserving the pickling liquid, drain the pickled shallot and thinly slice. Roughly chop the cilantro leaves and stems. Halve the buns.
Blister the peppers:
Heat a medium, dry pan (cast iron, if you have one) on medium-high until hot. Add the peppers in a single layer. Cook, without stirring, 2 to 3 minutes, or until browned and blistered. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Season with salt and pepper. Transfer to a medium bowl. Wipe out the pan.
Form & cook the patties:
Place the ground beef in a bowl. Add the garlic and season with salt and pepper; gently mix to combine. Using your hands, form into two ½-inch-thick patties. Transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 2 to 4 minutes on the first side, or until browned. Flip and evenly top with the cheese. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes, or until the cheese has melted and the patties are browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.
Make the salad:
While the patties cook, to the bowl of blistered peppers, add the seasoned tomatoes, pickled shallot, half the cilantro, and the reserved pickling liquid. Drizzle with olive oil and season with salt and pepper. Stir to combine; season with salt and pepper to taste.
Toast the buns:
To the pan of reserved fond, add the buns, cut side down. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until browned. Transfer to a work surface.
Finish & plate your dish:
Divide up to half the mayonnaise between the bottoms of the toasted buns (you will have extra mayonnaise). Top with the cooked patties and remaining cilantro. Complete the burgers with the bun tops. Divide the burgers and salad between 2 dishes. Enjoy!