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Fontina Beyond Burger™
with Sour Cherry Sauce & Spicy Lemon Cauliflower
35 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
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 romanesco cauliflower tossed in a bright dressing of fresh lemon juice, sweet currants, and spicy crushed red pepper.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories770 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Beef
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4 Potato Buns
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1 Tbsp Creamy Mustard Sauce
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1 Lemon
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1 head Romanesco Cauliflower
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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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2 Tbsps Sour Cherry Spread
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4 oz Fontina Cheese
time-saving
tips & techniques
step-by-step
instructions
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 large 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. Rinse and wipe out the pan.
4
Form & cook the patties
Place the beef in a large bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties. Cook 4 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 4 to 5 minutes, or until the cheese is melted and the patties are cooked through.* Transfer to a work surface.Wipe out the pan.
*An instant-read thermometer should register 160°F.
5
Finish & serve your dish
Working in batches if necessary, 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!
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 large 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. Rinse and wipe out the pan.
4
Form & cook the patties
Place the beef in a large bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties. Cook 4 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 4 to 5 minutes, or until the cheese is melted and the patties are cooked through.* Transfer to a work surface.Wipe out the pan.
*An instant-read thermometer should register 160°F.
5
Finish & serve your dish
Working in batches if necessary, 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!
Tips from Home Chefs