Fig & Goat Cheese Beyond Burger™ with Roasted Cauliflower & Spicy Lemon Dressing

Fig & Goat Cheese Beyond Burger™

with Roasted Cauliflower & Spicy Lemon Dressing

Group Created with Sketch. 35 min
Vegetarian i
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving

To give the plant-based Beyond Burger™ incredibly savory-sweet flavor, you’ll pair it with an easy sauce of sautéed shallot mixed with fig spread and mustard, then layer it all on soft buns alongside tangy goat cheese for creamy contrast.
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fresh
ingredients
Fig & Goat Cheese Beyond Burger™ with Roasted Cauliflower & Spicy Lemon Dressing
Title
  • 2 Beyond Burger™ Plant-Based Patties
  • 2 Potato Buns
  • 1 Tbsp Creamy Mustard Sauce
  • 1 head Cauliflower
  • 1 Lemon
  • 1 Shallot
  • 2 Tbsps Dried Currants
  • 1 Tbsp Fig Spread
  • 2 Tbsps Spreadable Goat Cheese
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare & roast the cauliflower
1 Prepare & roast the cauliflower

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients & make the lemon dressing
2 Prepare the remaining ingredients & make the lemon dressing

Meanwhile, peel and thinly slice the shallot. Halve the buns. Halve the lemon crosswise. Squeeze the juice into a large bowl, straining out the seeds. Add the currants and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.

Cook the shallot & make the fig sauce
3 Cook the shallot & make the fig sauce

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl; add the fig spread and creamy mustard sauce. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan. 

Cook the patties
4 Cook the patties

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Transfer to a work surface. Wipe out the pan.

*An instant-read thermometer should register 165°F.

Finish & serve your dish
5 Finish & serve your dish

Add the halved buns, cut side down, to the same pan (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. Add the roasted cauliflower to the bowl of lemon dressing; drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, fig sauce, cooked patties, and cheese. Serve the burgers with the finished cauliflower on the side. Enjoy!

Tips from Home Chefs

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Prepare & roast the cauliflower
1 Prepare & roast the cauliflower

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients & make the lemon dressing

Meanwhile, peel and thinly slice the shallot. Halve the buns. Halve the lemon crosswise. Squeeze the juice into a large bowl, straining out the seeds. Add the currants and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.

Prepare the remaining ingredients & make the lemon dressing
Cook the shallot & make the fig sauce
3 Cook the shallot & make the fig sauce

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned and softened. Transfer to a bowl; add the fig spread and creamy mustard sauce. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan. 

4 Cook the patties

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through* (the center will still be red or pink). Transfer to a work surface. Wipe out the pan.

*An instant-read thermometer should register 165°F.

Cook the patties
Finish & serve your dish
5 Finish & serve your dish

Add the halved buns, cut side down, to the same pan (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. Add the roasted cauliflower to the bowl of lemon dressing; drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, fig sauce, cooked patties, and cheese. Serve the burgers with the finished cauliflower on the side. Enjoy!