Bacon & Pimento Cheese Prime Beef Burgers

with Marinated Shallot & Spicy Honey-Lime Squash

50 MIN

+$6.99/serving 4 Servings

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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

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Nutrition

PER SERVING
Calories

1320 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!