Have you tried shishito peppers? They are a delicious little pepper with a mild heat that really takes to being grilled. Adding them to a burger with seasonal heirloom tomatoes is a winner! Follow this recipe exactly for a great twist on a classic, or add your own favorite condiments and make it your own.
4 pack of Wild Flour challah buns
.25 lb shishito peppers
1 large heirloom tomato
1 sweet or red onion
1 clove of garlic
1 tablespoon per burger of Dijon mustard
1 tablespoon olive oil
1 tablespoon balsamic vinegar (a squeeze of lemon also works)
Salt and pepper
Optional additions include: ketchup, mayo, cheese, hot sauce. pickled jalapeños
This recipe can be done on a grill or on a hot cast iron pan. The choice is yours. We will make notes to explain any differences in technique based on cooking surface.
1. Slice sweet onion into 1/4 thick rings and place in a bowl with shishito peppers (stem and seeds removed). Add olive oil and vinegar/lemon to bowl along with a pinch of salt and pepper. Toss to coat the veggies.
2. Liberally salt and pepper the exterior of your patties. Use a little less salt if using a cast iron as you won't have any falling off between grill grates.
Note: If using a grill, you can do steps 3 and 4 simultaneously. If using a pan, complete step 3 before proceeding to 4. If grilling, light your grill.
3. If using a cast iron, pan add a teaspoon of oil and put on medium high heat. Add your burgers. We recommend medium to medium rare, which will take about 4 minutes on one side and 2-3 on the other. Don’t flip the burger prematurely. A good way to know when to flip is when you see dimples of juices making their way up to the top of the burger. When burgers are cooked to your preferred doneness, remove and set aside. Now, add the peppers and onions to the hot pan and cook them in the residual burger juices. Once peppers and onions are slightly charred and soft, remove from heat and put back into bowl with olive oil and vinegar. Toss.
4. If using a grill, add your peppers and onions at the same time as your burger. Make sure to keep the marinade of oil and vinegar in the bowl to use later. Flip peppers and onions frequently, with the goal of getting them to soften and char slightly. Then remove from heat and put back into bowl with olive oil and vinegar. Toss.
5. Quickly toast your buns on the residual heat remaining on your grill or pan. Be careful, on a hot grill this take seconds.
6. Thickly slice the heirloom tomato. Rinse and dry arugula.
7. Spread mustard on the bottom bun. Stack tomato then put burger on top. On top of the burger, put a heaping stack of charred onions and shishito peppers. Enjoy!