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Fontina Beyond Burger™
with Sour Cherry Sauce & Spicy Lemon Cauliflower
35 min
Vegetarian
i
Wellness at Blue Apron
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Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 790 Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
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2 Beyond Burger™ Plant-Based Patties
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2 Potato Buns
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1 head Cauliflower
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1 Lemon
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1 Tbsp Creamy Mustard Sauce
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1 Shallot
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2 Tbsps Dried Currants
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Sour Cherry Spread
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2 oz Fontina Cheese
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.
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.
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!
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