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
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
Instructions
- Cook burgers following package directions.4 Aldi Black Bean Chipotle Veggie Burgers
- While burgers are cooking, mix together mayo and Sriracha and set aside.1/2 cup vegan mayo, 1 tablespoon Sriracha
- 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
Krystal Dunham, MS, RDN, LD, is an award-winning licensed and registered dietitian nutritionist based in Tulsa. A former NCAA Division II soccer player for Southwestern Oklahoma State University (Go Dawgs!), Krystal’s journey in nutrition has been both dynamic and impactful. She earned her Master’s in Nutrition and Food Science from The University of Central Oklahoma while completing her Dietetic Internship. A Returned Peace Corps Volunteer, Krystal brings a global perspective to her practice. She specializes in helping individuals heal their relationship with food while managing chronic health conditions, offering compassionate and evidence-based support.
Krystal Dunham, MS, RDN, LD
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