Chili-Cheese Burger with Le Grilled

@justinekeptcalmandwentvegan

This vegan chili-cheese burger brings the summer heat! Grilled paprika, fresh herbs, and our signature Le Grilled patty meet a creamy, spicy cashew-based cheese sauce — all stacked in a homemade gluten-free focaccia bun!

Medium

~2h

Ingredients

Burger Filling

3 packs of Le Grilled
1–2 large tomatoes
6 lettuce leaves
2–3 red or orange bell peppers
1 large onion
fresh basil

Focaccia Buns (gluten-free)

220 g flour (e.g. a gluten-free flour blend)
220 g warm water
1 heaping tsp ground psyllium husk
1–1.5 heaping tsp dry yeast
2 tbsp olive oil (plus extra for brushing)
120 g soy yogurt
a splash of apple cider vinegar
1 packet baking powder
a dash of agave syrup
salt (generous pinch)

Cheesy Chili Sauce

4 tbsp cashew butter
1–3 tbsp chili oil (or 2–3 tsp Sambal Oelek, depending on heat preference)
2–3 tbsp nutritional yeast
kala namak (optional, to taste)
a dash of agave syrup
2 garlic cloves
juice of 1 lemon
2 heaping tbsp plain, unsweetened plant-based yogurt
salt, pepper
water (as needed to thin)

Instructions

Prepare the dough: Mix agave syrup, warm water, dry yeast, and ground psyllium husk. Let it sit for 5 minutes.
Add remaining ingredients and mix until smooth. Let rise for 1 hour.
Divide into bun molds or rings, brush with olive oil, and bake at 200°C (or reduce to 180°C if browning too quickly) for 25–30 minutes, until golden.
Make the sauce: Combine all ingredients for the chili-cheese sauce and blend until smooth. Add water to thin as desired.
Assemble the burger: Grill or pan-fry the Le Grilled slices until golden. Layer your buns with lettuce, tomato, grilled paprika, onion, fresh basil, and generous spoonfuls of chili-cheese sauce. Enjoy!