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.

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Plant-Based Nacho Burgers

Course Main Course
Cuisine American
Keyword Burgers, grill
Prep Time 30 minutes
Servings 4 people

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

  • 1/2 cup vegan mayo
  • 1 tablespoon Sriracha

Optional: shredded lettuce, jalapenos, olives, pice de gallo, corn, green onions

    Instructions

    • Cook burgers following package directions.
    • While burgers are cooking, mix together mayo and Sriracha and set aside.
    • 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.

    Notes

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