Fontina Beyond Burger™

with Sour Cherry Sauce & Spicy Lemon Squash

35 MIN

+$1.45/serving 4 Servings

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with Ground Pork

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 delicata squash tossed in a bright dressing of fresh lemon juice, sweet currants, and spicy crushed red pepper.
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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Pork
4 Potato Buns
1 Tbsp Dijonnaise
1 Delicata Squash
1 Shallot
1 Lemon
2 Tbsps Dried Currants
2 Tbsps Sour Cherry Spread
¼ tsp Crushed Red Pepper Flakes
4 oz Fontina Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the squash

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.

2 Prepare the remaining ingredients & make the lemon dressing

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.

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 dijonnaise. 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 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.

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 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!