Italian Pork Sausage & Fontina Burgers with Arugula Salad
Fast & Easy

Italian Pork Sausage & Fontina Burgers

with Arugula Salad

35 MIN
$14.94/serving 2 Servings
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  • with Hot Italian Pork Sausage
    includes 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage View recipe
  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties
  • with Beyond Burger®

    From the Test Kitchen

    These juicy Italian sausage burgers get a rich, cheesy lift from melty fontina mixed right into the patties—served on toasty buns alongside a swipe of aromatic garlic mayo and slices of sweet onion. It's all complete with a refreshing side salad of arugula and tomatoes.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Italian Pork Sausage & Fontina Burgers with Arugula Salad
    Title
    • 2 Beyond Burger® Plant-Based Patties
    • 2 Potato Buns
    • 2 oz Arugula
    • 1 clove Garlic
    • 4 oz Grape Tomatoes
    • 1 Sweet Or Yellow Onion
    • 2 oz Fontina Cheese
    • 1 Tbsp Sherry Vinegar
    • 1 tsp Whole Dried Oregano
    • 2 tsps Honey
    • 2 Tbsps Mayonnaise
    time-saving
    tips & techniques
    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Grate the cheese on the large side of a box grater. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Halve the buns. Halve the tomatoes. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise and as much of the garlic paste as you’d like; season with salt and pepper. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the honey (kneading the packet before opening), vinegar, oregano, and 2 tablespoons of olive oil. Season with salt and pepper.

    Cook the patties & onion
    2 Cook the patties & onion

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Cook 3 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and evenly top the patties with the grated cheese. Loosely cover the pan with foil and cook 3 to 5 minutes, or until the onion rounds are softened 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 for Beyond Burger®.

    Toast the buns
    3 Toast the buns

    Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

    Finish & serve your dish
    4 Finish & serve your dish

    In a large bowl, combine the arugula and halved tomatoes. Add enough of the dressing to coat (you may have extra); toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, garlic mayo, cooked patties, and cooked onion. Serve the burgers with the salad on the side. Enjoy!  

    Tips from Home Chefs

    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Grate the cheese on the large side of a box grater. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Halve the buns. Halve the tomatoes. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise and as much of the garlic paste as you’d like; season with salt and pepper. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the honey (kneading the packet before opening), vinegar, oregano, and 2 tablespoons of olive oil. Season with salt and pepper.

    2 Cook the patties & onion

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Cook 3 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and evenly top the patties with the grated cheese. Loosely cover the pan with foil and cook 3 to 5 minutes, or until the onion rounds are softened 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 for Beyond Burger®.

    Cook the patties & onion
    Toast the buns
    3 Toast the buns

    Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

    4 Finish & serve your dish

    In a large bowl, combine the arugula and halved tomatoes. Add enough of the dressing to coat (you may have extra); toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, garlic mayo, cooked patties, and cooked onion. Serve the burgers with the salad on the side. Enjoy!  

    Finish & serve your dish
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