Past Recipes
Thanksgiving Cheeseburger

Thanksgiving Cheeseburger with Caramelized Onion Aioli and Roasted Butternut Squash

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Thanks to your rave reviews, we’re bringing back these holiday-themed burgers as a repeat recipe. Chef Michelle seasons the beef patties with hearty fall herbs, then drapes over slices of white Cheddar as they finish cooking. Layered on brioche buns with garlicky butternut mash, these decadent burgers are a fun twist on a classic, and a great way to round out Thanksgiving week.

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Michelle

    By Chef Michelle

    • Calories 960
    • Protein 43g
    • Total Carb 64g
    • Total Fat 59g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • butternut squash
      • 8 ounces
      • butternut squash
    • rosemary
      • 1/8 ounce
      • rosemary
    • thyme
      • 1/8 ounce
      • thyme
    • sage
      • 1/8 ounce
      • sage
    • baby spinach
      • 3 ounces
      • baby spinach
    • yellow onion
      • 1
      • yellow onion
    • Champagne vinegar
      • 1 1/2 tablespoon
      • Champagne vinegar
    • garlic
      • 1 clove
      • garlic
    • mayonnaise
      • 2 packets
      • mayonnaise
    • Dijon mustard
      • 1 packet
      • Dijon mustard
    • ground beef
      • 12 ounces
      • ground beef
    • shredded white Cheddar cheese
      • 1 ounce
      • shredded white Cheddar cheese
    • brioche buns
      • 2
      • brioche buns
    • dried cranberries
      • 2 tablespoons
      • dried cranberries

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • baking sheet
    • potato masher (optional)
    • 12" large pan with lid
    • aluminum foil

    Allergens

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 425ºF. Rinse all produce. Cut butternut squash cubes to ½-inch pieces, if needed. Strip rosemary and thyme leaves, discarding stems, then roughly chop. Pick sage leaves, discarding stems, then finely chop. Pat spinach dry with paper towel. Peel onion and cut into small dice. In a large bowl, whisk together half of Champagne vinegar (save remainder for Step 3), 1 tablespoon olive oil, ¼ teaspoon salt, and pepper.

    2. Roast and mash squash

      Roast and mash squash

      On a baking sheet, toss squash and whole garlic clove with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Arrange in a single layer and roast, stirring halfway through, until lightly browned and tender, 20-22 minutes total. Then, using a fork or potato masher, mash roasted garlic and half of roasted squash together on sheet until smooth (leave remaining squash cubes whole). Season mashed squash with ¼ teaspoon salt.

    3. Make caramelized onion aioli

      Make caramelized onion aioli

      While squash and garlic roast, heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add onion and cook, stirring frequently, until softened, 5 minutes. Add remaining vinegar and 1 tablespoon water; reduce heat to medium and cook, stirring, until onion is golden, 3-4 minutes more. Transfer to a medium bowl. Stir in mayonnaise, ⅛ teaspoon salt, and pepper. Wipe pan clean and reserve, off heat.

    4. Form and sear burgers

      Form and sear burgers

      In a separate large bowl, stir together mustard, herbs, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 2 equal patties, about 1 inch thick. Using your thumb, create a dimple on top of each. Heat pan from onion over medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add burgers. Sear, without flipping, until browned on bottom, 4 minutes.

    5. Finish burgers

      Finish burgers

      Flip burgers in pan, still over medium-high heat, and top with white Cheddar. Cover pan, reduce heat to medium, and sear until cheese is melted and burgers are medium rare, 3-4 minutes more. Transfer burgers to a plate, loosely cover with foil, and set aside to rest, at least 5 minutes. Meanwhile, wipe pan clean for the next step. Slice buns open horizontally, if they arrived whole.

    6. Plate cheeseburgers

      Plate cheeseburgers

      Return pan from burgers to medium heat. Place buns in pan, cut-side down, and toast until light golden, 2-3 minutes. Spread aioli over cut sides of bun tops. Divide bun bottoms between plates. Layer with mashed squash, burgers, and bun tops. Add cranberries, spinach, and roasted squash cubes to bowl with dressing; toss to coat. Serve salad with Thanksgiving cheeseburgers. Dig in!

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