Jalapeño Cheeseburgers & Roasted Squash with Sour Cherry Ketchup
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Jalapeño Cheeseburgers & Roasted Squash

with Sour Cherry Ketchup

30 MIN
2 Servings
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From the Test Kitchen

We’re taking the classic cheeseburger to new heights by topping it with a flavorful combination of creamy dijonnaise and spicy-sweet marinated jalapeño. For a hearty side, we’re roasting delicata squash with a blend of bold, smoky spices like paprika, ground mustard, and more.
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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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fresh
ingredients
Jalapeño Cheeseburgers & Roasted Squash with Sour Cherry Ketchup
Title
  • 10 oz Ground Beef
  • 2 Potato Buns
  • 1 Tbsp Dijonnaise
  • 1 Jalapeño Pepper
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 Tbsp Sherry Vinegar
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 1 Tbsp Ketchup
  • 1 Delicata Squash
  • 1 Tbsp Sugar
  • 1 Tbsp Sour Cherry Spread
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step-by-step
instructions
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Prepare & roast the squash
1 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. 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. Transfer to the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, halve the buns. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the ketchup and sour cherry spread. In a separate bowl, whisk together the sugar, vinegar, and a drizzle of olive oil until the sugar has dissolved. Add the sliced pepper; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Form & cook the patties
3 Form & cook the patties

Meanwhile, place the beef in a bowl; season with salt, pepper, and the remaining spice blend. Gently mix to combine. Form the mixture into two ½-inch-thick patties. In a medium 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 cheese. Loosely cover the pan with foil and 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. 

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

Finish & serve your dish
4 Finish & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. 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, dijonnaise, cooked patties, and as much of the marinated pepper as you’d like (discarding any liquid), depending on how spicy you’d like the dish to be. Serve the burgers with the roasted squash and sour cherry ketchup on the side. Enjoy!

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Jalapeño Cheeseburgers & Roasted Squash

Prepare & roast the squash
1 Prepare & roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. 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. Transfer to the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

2 Prepare the remaining ingredients

Meanwhile, halve the buns. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the ketchup and sour cherry spread. In a separate bowl, whisk together the sugar, vinegar, and a drizzle of olive oil until the sugar has dissolved. Add the sliced pepper; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
Form & cook the patties
3 Form & cook the patties

Meanwhile, place the beef in a bowl; season with salt, pepper, and the remaining spice blend. Gently mix to combine. Form the mixture into two ½-inch-thick patties. In a medium 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 cheese. Loosely cover the pan with foil and 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. 

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

4 Finish & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond. 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, dijonnaise, cooked patties, and as much of the marinated pepper as you’d like (discarding any liquid), depending on how spicy you’d like the dish to be. Serve the burgers with the roasted squash and sour cherry ketchup on the side. Enjoy!

Finish & serve your dish
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