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Bacon Wrapped Butternut Squash and Egg Burger Recipe

"I wanted to make a burger that is healthy, light, and incorporates all of my favorite foods. I wanted it to be nutritious, juicy, and easy to make. The bacon wrapped butternut squash and egg burger is delicious hot or cold. It can be made in advance and stored. It can be served for breakfast, lunch, or dinner. It grills in the microwave. It explodes with color and the aroma of the bacon and egg will seduce you to the table every time." — Ann Cline

Servings: 1

Active time: 10 minutes

Total time:

Ingredients

  • 1 medium cucumber, peeled
  • 1 Tbsp butter
  • 3 Tbsp Greek nonfat yogurt
  • 1/2 tsp dill weed
  • 1 pinch Mediterranean spice
  • 1/2 c fresh spinach
  • 1/4 c baby bella mushrooms, diced
  • 2 slices of sweet onion
  • 1/4 tsp minced garlic
  • 1 1/2" - 3/4" thick slice of butternut squash cut from the neck
  • 1 tsp shredded Parmesan cheese
  • 2 slices of thick cut bacon
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 1 roll, bun, or muffin of your choice
  • 2 green leaf lettuce leaves
  • 1 tomato slice

Preparation

  1. Dice peeled cucumber and add Greek nonfat yogurt, fresh dill, and Mediterranean spice. Mix well and put in the refrigerator to chill.
  2. Steam spinach then squeeze drain it very well. Sautee diced mushrooms and one slice of sweet onion in butter with minced garlic. Set aside to cool before mixing with the spinach. The mixture should be fairly dry overall.
  3. Slice a 1/2" to 3/4” thick round cut from the neck of the squash. Place one tablespoon of spinach mushroom mixture on top and sprinkle with Parmesan cheese. Tightly wrap with two slices of bacon. Place in a covered dish, allowing the juices from the bacon to drain away from the burger. Cook in the microwave for five minutes.
  4. While burger is cooking, fry the egg and toast your choice or roll, bun, or muffin. Once toasted, spread the cucumber dill dressing on each half of the bun.
  5. Stack lettuce, onion, tomato, and cooked bacon wrapped butternut squash on bun, roll, or bread. Place fried egg on top of burger before capping it with the other slice of bun, roll, or bread. Press down slightly so that the juice of the dressing, the egg yolk, and bacon can drip onto the other ingredients.

Notes

I suggest cutting in half just to appreciate the beautiful color arrangement of this burger before you sink your teeth into this wholesome and filling burger.

Video can be found on youtube.com by searching "Bacon Wrapped Butternut Burger."

Please note: This burger is not soggy. If yours turns out soggy, it is because you did not drain the spinach well enough. The burger should be tightly wrapped with all ingredients securely in place.

This burger is great served immediately while hot, but also tastes great cold.

Variations

Your choice of roll, bun, muffin, or bread will work. Muffins work great for breakfast, ciabatta bread for lunch, and burger buns for dinner. Whatever works for your meal.

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User-submitted recipes are published for sharing within the community of Davidson's Safest Choice® pasteurized eggs website visitors. Recipes and statements contained in recipes have not been verified by Davidson's Safest Choice® pasteurized eggs. We invite you to try them yourself and add your reviews, photos, and ideas. Enjoy!

Nutrition Facts

Serving Size (1 burger)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 600
Calories from Fat 290
Total Fat 33g (51% DV)
Saturated Fat 17g (85% DV)
Trans Fat 0g
Cholesterol 255mg (85% DV)
Sodium 1220mg (51% DV)
Total
Carbohydrate
58g (19% DV)
Dietary Fiber 10g (40% DV)
Sugars 22g
Protein 23g
Vitamin A 50%
Vitamin C 25%
Calcium 20%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.