Melty Pimento Cheeseburgers with Spicy Roasted Squash
45g of Protein

Melty Pimento Cheeseburgers

with Spicy Roasted Squash

35 MIN
2 Servings
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties View recipe
    • with Ground Beef

    From the Test Kitchen

    We’re elevating the classic cheeseburger by topping our juicy beef patties with a spin on pimento cheese—a beloved Southern spread that at its simplest, features a combo of grated cheese, mayonnaise, and pickled peppers. Ours features melty monterey jack, piquant peppadew peppers, and our smoky spice blend.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      840 Cals (est.)
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    fresh
    ingredients
    Melty Pimento Cheeseburgers with Spicy Roasted Squash
    Title
    • 10 oz Ground Beef
    • 1 Delicata Squash
    • 2 Burger Buns
    • 2 Tbsps Mayonnaise
    • 2 tsps Chipotle Chile Paste
    • 2 Tbsps Raw Pepitas
    • 2 oz Monterey Jack Cheese
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • ½ oz Pickled Peppadew Peppers

    Melty Pimento Cheeseburgers

    Roast the squash & pepitas
    1 Roast the squash & pepitas

    Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the squash; cut off and discard the ends. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Transfer to a bowl. Add 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 the sheet pan and arrange in an even layer. Roast 21 minutes. Leaving the oven on, remove from the oven. Carefully add the pepitas to the sheet pan 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.

    2 Make the pimento cheese

    Meanwhile, grate the monterey jack on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the grated monterey jack, mayonnaise, chopped peppers, and spice blend.

    Make the pimento cheese
    Form & cook the patties
    3 Form & cook the patties

    Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-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 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.

    4 Toast the buns & serve your dish

    If necessary, halve the buns. Add the halved buns, cut side down, to the same pan (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 and cooked patties. Serve the burgers with the roasted squash and pepitas on the side. Enjoy!

    Toast the buns & serve your dish
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