This burger consists of my all-time favorite foods. It's simple, quick, low calorie and as juicy, chewy and cheesy as an all meat burger. Prepare in advance, freeze for later or serve either hot or cold. Plus, it's stunning to look at before you sink your teeth into it. Each bite makes me smile.
Dice peeled cucumber and add Greek nonfat yogurt, fresh dill and Mediterranean spice. Mix well and put in the refrigerator to chill.
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 together. The mixture should be fairly dry overall.
Slice a ½ to 3/4” thick butternut round cut from the neck of the squash. Place one tablespoon of spinach mushroom mixture on top and sprinkle on 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.
While burger is cooking, toast your King's Hawaiian Hamburger Bun. Once toasted, spread the cucumber dill dressing on each bun.
Stack lettuce, onion, tomato and cooked bacon wrapped butternut squash burger. Place the other piece of toast on top and press down slightly so that the juice of the dressing and bacon can spread onto the other ingredients. 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.
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. This burger is great served immediately while hot, but also tastes great cold.