Pimento Cheeseburgers

with Spicy Roasted Delicata Squash & Pepitas

35 MIN

+$3.00/serving 2 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
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 white cheddar, piquant peppadew peppers, and our smoky spice blend.
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Nutrition

PER SERVING
Calories

1040 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Usda Prime Ground Beef
2 Challah Buns
1 Delicata Squash
2 oz White Cheddar Cheese
2 Tbsps Mayonnaise
2 tsps Chipotle Chile Paste
2 Tbsps Raw Pepitas
2 Tbsps Grated Cotija Cheese
1 Shallot
1 Lime
½ oz Pickled Peppadew Peppers
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 Roast the squash & pepitas

Place an oven rack in the center of the oven; preheat 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. 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 a 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 Prepare the remaining ingredients

Meanwhile, grate the cheddar on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the grated cheddar, mayonnaise, chopped peppers, and half the spice blend (you will have extra). Halve the buns. Quarter the lime. Peel and thinly slice the shallot. 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.

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

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.

5 Finish & serve your dish

Assemble the burgers using the toasted buns, cooked patties, 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. Garnish the squash with the cotija. Serve the remaining lime wedges on the side. Enjoy!