Pork & Date Burgers with Roasted Delicata Squash & Goat Cheese

Pork & Date Burgers

with Roasted Delicata Squash & Goat Cheese

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 780 Cals/serving
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We’re using ground pork to create these irresistibly juicy burger patties—stuffed with sweet dates and punchy garlic paste, then layered onto toasted buns with charred red onion and a creamy, smoky harissa mayo. A side of roasted delicata topped with tangy goat cheese makes for a delicious seasonal accompaniment.

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fresh
ingredients
Pork & Date Burgers with Roasted Delicata Squash & Goat Cheese
Title
  • 10 oz Ground Pork
  • 2 Potato Buns
  • 1 Delicata Squash
  • 1 Red Onion
  • 1 clove Garlic
  • 1 oz Dried Medjool Dates
  • 1 oz Goat Cheese
  • 1 Tbsp Red Harissa Paste
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the squash; cut off and discard the ends. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 17 to 19 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, pit and finely chop the dates. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. In a bowl, combine the harissa paste and mayonnaise. Taste, then season with salt and pepper if desired.

Form the patties:
3 Form the patties:

In a bowl, combine the pork, chopped dates, and garlic paste; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

Cook the patties & onion:
4 Cook the patties & onion:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Loosely cover the pan with foil and cook 5 to 6 minutes per side, or until the onion rounds are charred and softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.

* An instant-read thermometer should register 160°F.

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

Add the 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, harissa mayo, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the roasted squash on the side. Top the squash with the cheese (crumbling before adding). Enjoy!

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Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the squash; cut off and discard the ends. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

Meanwhile, pit and finely chop the dates. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. In a bowl, combine the harissa paste and mayonnaise. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients:
Form the patties:
3 Form the patties:

In a bowl, combine the pork, chopped dates, and garlic paste; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

4 Cook the patties & onion:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Loosely cover the pan with foil and cook 5 to 6 minutes per side, or until the onion rounds are charred and softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.

* An instant-read thermometer should register 160°F.

Cook the patties & onion:
Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

Add the 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, harissa mayo, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the roasted squash on the side. Top the squash with the cheese (crumbling before adding). Enjoy!