Fontina Beyond Burger™

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/4-inch pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Meanwhile, peel and thinly slice the shallot. Thinly slice the cheese. 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.

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 dijonnaise. Stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

Place the pork in a medium 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 5 to 6 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 5 to 6 minutes, or until the cheese is melted and the patties are browned and cooked through.* Transfer to a work surface. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.

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 squash 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-mustard sauce, and cooked patties. Serve the burgers with the finished squash on the side. Enjoy!