We hope you took part in the first (unofficial) vegan burger challenge and voted for your fave! In the end it was I, Lauren Toyota, who came out the winner with this delicious beast of a vegan burger. That oozy vegan cheese sauce is made with our maple tahini dressing and daiya smoked gouda style block. It worked perfectly. I honestly think that was the thing that set this burger off to be the champion.
This recipe is for the toppings. We suggest starting with a grilled veggie patty of your choice (we used gardein beefless burgers) and be sure to smother it in bbq sauce while cooking.
ingredients (for 1 burger):
1 C sliced cremini mushrooms
1 tbsp + 1 tsp vegan butter
2 big chard leaves, chopped
1/2 garlic clove, minced
pinch of nutmeg
1/4 C maple tahini dressing
1/2 C cubed daiya smoked gouda style block
2 tbsp water
Sauté mushrooms and 1 tbsp vegan butter in a pan for approx. 5-6 mins. Remove from the pan and set aside in a bowl with a lid or a plate on top to keep them warm. Then add 1 tsp of vegan butter to the same pan as well as the chopped chard, minced garlic, and nutmeg. Cook for 2-3 mins until the chard is wilted, fragrant, and soft, but still bright in colour.
In a small sauce pan whisk together maple tahini dressing, smoked gouda, and water over medium-low heat until melted and smooth.
Assemble with some cheese sauce on the bottom of the bun, then add the sautéed chard, the veggie burger patty, the sautéed mushrooms, more cheese sauce on top and then the top bun.