Bacon & Pimento Cheese Prime Beef Burgers with Marinated Shallot & Spicy Honey-Lime Squash

Bacon & Pimento Cheese Prime Beef Burgers

with Marinated Shallot & Spicy Honey-Lime Squash

50 MIN
+$6.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
First, you'll sauté earthy mushrooms and sweet corn with aromatic scallions and ginger, then toss them together with tender ramen noodles in an umami-rich miso, soy, and butter sauce. You'll top it all with sweet and spicy honey-gochujang glazed pork belly, crisp marinated cucumbers, and jammy soft-boiled eggs.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1320 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Bacon & Pimento Cheese Prime Beef Burgers with Marinated Shallot & Spicy Honey-Lime Squash
Title
  • 24 oz Usda Prime Ground Beef
  • 8 oz Applewood Smoked Uncured Bacon
  • 4 Challah Buns
  • 2 Delicata Squash
  • 1 Shallot
  • 1 Lime
  • 1 oz Pickled Peppadew Peppers
  • 4 oz White Cheddar Cheese
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Mayonnaise
  • 4 tsps Chipotle Chile Paste
  • 4 tsps Honey
  • ¼ cup Raw Pepitas
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Halve the buns. Peel and thinly slice the shallot. Quarter the lime. Grate the cheddar on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the sliced shallot and the juice of 2 lime wedges; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the dressing, in a separate bowl, combine the honey, the juice of the remaining lime wedges, and a drizzle of olive oil. To make the pimento cheese, in a separate bowl, combine the grated cheddar, mayonnaise, chopped peppers, and spice blend.

Roast the squash & pepitas
2 Roast the squash & pepitas

In a bowl, combine the sliced squash and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper; toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 21 minutes. Leaving the oven on, remove from the oven. Carefully add the pepitas in an even layer. Return to the oven and roast 3 to 5 minutes, or until the pepitas are lightly browned and the squash is tender when pierced with a fork. Remove from the oven.

Cook the bacon
3 Cook the bacon

Meanwhile, line a separate sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 10 to 12 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate.

Form & cook the patties
4 Form & cook the patties

Meanwhile, place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the pimento cheese. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Toast the buns & serve your dish
5 Toast the buns & serve your dish

Working in batches, add the halved buns, cut side down, to the pan of reserved fond (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. Assemble the burgers using the toasted buns, cooked patties, cooked bacon, and as much of the marinated shallot as you'd like (discarding any liquid). Serve the burgers with the roasted squash and pepitas on the side. Drizzle the squash with as much of the honey-lime dressing as you'd like and sprinkle with the cotija. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Halve the buns. Peel and thinly slice the shallot. Quarter the lime. Grate the cheddar on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the sliced shallot and the juice of 2 lime wedges; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the dressing, in a separate bowl, combine the honey, the juice of the remaining lime wedges, and a drizzle of olive oil. To make the pimento cheese, in a separate bowl, combine the grated cheddar, mayonnaise, chopped peppers, and spice blend.

2 Roast the squash & pepitas

In a bowl, combine the sliced squash and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper; toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 21 minutes. Leaving the oven on, remove from the oven. Carefully add the pepitas in an even layer. Return to the oven and roast 3 to 5 minutes, or until the pepitas are lightly browned and the squash is tender when pierced with a fork. Remove from the oven.

Roast the squash & pepitas
Cook the bacon
3 Cook the bacon

Meanwhile, line a separate sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 10 to 12 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate.

4 Form & cook the patties

Meanwhile, place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the pimento cheese. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Form & cook the patties
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Working in batches, add the halved buns, cut side down, to the pan of reserved fond (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. Assemble the burgers using the toasted buns, cooked patties, cooked bacon, and as much of the marinated shallot as you'd like (discarding any liquid). Serve the burgers with the roasted squash and pepitas on the side. Drizzle the squash with as much of the honey-lime dressing as you'd like and sprinkle with the cotija. Enjoy! 

Browse Steps
1 of 5