Plant-Based Nacho Burgers with Spicy Mayo

I absolutely love Aldi & I have since I was a wee little thing.

My grandparent’s lived in Franklin, Pennsylvania, and I remember spending countless summers up there. I always looked forward to going to the store where we put a quarter in the cart. My Gramps would search in his pocket for a quarter and occasionally a Luden’s wild cherry lozenge would accompany it.

Aldi has come a long way over the last 20 years and still remains incredibly kind on our grocery budget.

Need a burger to spice up your Labor Day this recipe is it.

Plant-Based Nacho Burgers

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Prep Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 Aldi Black Bean Chipotle Veggie Burgers
  • ¼ cup Specially Selected Premium Four Pepper Restaurant Style
  • 4 slices cheese
  • ¼ cup guacamole
  • 8 blue corn tortilla chips
  • 4 Specially Selected Brioche Buns
Spicy Mayo
  • ½ cup vegan mayo
  • 1 tablespoon Sriracha
Optional: shredded lettuce, jalapenos, olives, pice de gallo, corn, green onions

Method
 

  1. Cook burgers following package directions.
    4 Aldi Black Bean Chipotle Veggie Burgers
  2. While burgers are cooking, mix together mayo and Sriracha and set aside.
    1/2 cup vegan mayo, 1 tablespoon Sriracha
  3. Toast buns. Once burgers are done, build sandwich by spreading 1 tablespoon spicy mayo on bottom buns, layer 1 tablespoon guacamole, patty, two tortilla chips, a slice of cheese, and 1 tablespoon salsa.
    1/4 cup Specially Selected Premium Four Pepper Restaurant Style, 4 slices cheese, 1/4 cup guacamole, 8 blue corn tortilla chips, 4 Specially Selected Brioche Buns

Notes

Save extra spicy mayo in fridge for up to 3 weeks.

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