At Good Stock, a spot tucked away on the southwest side of the city, chef Michelle Robinson has crafted a menu of vegan comfort food, from mac and cheeze and burritos to rotating specials including donairs, quesadillas, and shepherd’s pie. However, it’s her vegan cheeze burger that truly impresses.
Veggie burgers are often a last resort on a menu, even for plant-based eaters. It’s because often, at best, you’ll receive a flat, dry patty that pales in comparison to a carnivorous companion’s juicy cheeseburger. At worst, a half-hearted concoction with a store-bought patty at the core. However, your perception ofveggie burgers just might change after sampling this one, which gives you the full burger experience.
Robinson has spent two years perfecting the recipe for her veggie burger patty, which is made up of over 20 ingredients. The chickpea and walnut base has a great texture, and the patty itself is as thick as you would expect of a meat patty – no thin pancake patties here – and a deep reddish-brown colour, likely courtesy of an addition such as beets. Then come the toppings – marinated red onions, crunchy pickle slices, lettuce, tomato, ketchup, mustard, cashew mayo, and a delectable cashew ‘cheeze’ sauce, all on a perfectly toasted potato scallion bun. The combination of flavours is spot on, and the mixture of condiments, toppings, and generously sized patty makes it a messy experience – in the best possible way. It comes with a side of creamy potato salad, but fair warning – you may struggle to find room after eating every bite of the delicious burger.
