Fontina Beyond Burger™ with Sour Cherry Sauce & Spicy Lemon Cauliflower

Fontina Beyond Burger™

with Sour Cherry Sauce & Spicy Lemon Cauliflower

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. 790 Cals/serving

To give the plant-based Beyond Burger™ incredibly savory-sweet flavor, you’ll top it with melty fontina cheese, then layer it onto soft buns alongside an easy sauce of sautéed shallot mixed with sour cherry spread and creamy dijon. It's all complete with a delicious side of roasted cauliflower tossed in a bright dressing of fresh lemon juice, sweet currants, and spicy crushed red pepper.

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Fontina Beyond Burger™ with Sour Cherry Sauce & Spicy Lemon Cauliflower
Title
  • 2 Beyond Burger™ Plant-Based Patties
  • 2 Potato Buns
  • 1 head Cauliflower
  • 1 Lemon
  • 1 Tbsp Creamy Mustard Sauce
  • 1 Shallot
  • 2 Tbsps Dried Currants
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Sour Cherry Spread
  • 2 oz Fontina Cheese

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Prepare & roast the cauliflower
1 Prepare & roast the cauliflower

Place an oven rack in the center of the oven; 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. Thinly slice the cheese. 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 sour cherry sauce
3 Cook the shallot & make the sour cherry sauce

In a medium pan (nonstick, if you have one), heat 2 teaspoons 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 sour cherry 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 2 teaspoons of olive oil on medium-high until hot. Add the patties. Cook 3 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 3 to 5 minutes, or until the cheese is melted and the patties are 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, sour cherry sauce, and cooked patties. Serve the burgers with the finished cauliflower on the side. Enjoy!