I 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.
This wasn’t my first time making a great burger in the hot for food kitchen, so are you surprised? Yeah, me neither!
This smoked gouda mushroom chard burger is a real winner, and I couldn’t wait to sink my teeth into it. That oozy vegan cheese sauce is made with my maple tahini dressing and Daiya Smoked Gouda Style Block. It worked perfectly, and I honestly think that was the thing that set this burger off to be the champion.
smoked gouda mushroom chard burger
Meet the winner of the first (unofficial) vegan burger challenge. Sink your teeth into this beast of a 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 Daiya Smoked Gouda Style Block, cubed
- 2 tbsp water
Sauté mushrooms and 1 tablespoon of vegan butter in a pan for approximately 5 to 6 minutes. Remove from the pan and set aside in a bowl with a lid or a plate on top to keep them warm. Add 1 teaspoon of vegan butter to the same pan as well as the chopped chard, minced garlic, and nutmeg. Cook for 2 to 3 minutes until the chard is wilted, fragrant, and soft, but still bright in color.
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.
Find out where to purchase Daiya Smoked Gouda Style Block.