UNBUN YOUR BURGER: Vegan No Beef Burger Nachos
U
N
B
U
N
Y
O
U
R
B
U
R
G
E
R
:
V
e
g
a
n
N
o
B
e
e
f
B
u
r
g
e
r
N
a
c
h
o
s
Moving Mountains x Nush x Rubies in the Rubble
Serves: 4 | Prep: 15 mins | Cook: 15 mins | Difficulty: Easy
INGREDIENTS
For the burgers
- 4 Moving Mountains Plant Based Quarter-Pounder Burgers
For the nachos
- 250g tortilla chips
- 150g vegan cheddar-style cheese, grated
For the toppings
- 1 small red onion, finely diced
- 100g cherry tomatoes, finely diced
- 80g dill gherkins, finely chopped
- 2 little gem lettuces, finely shredded
- 30g crispy fried onions
- 120g Nush Chive Creamy Spread
- 2 tbsp Rubies in the Rubble Habanero Hot Sauce
- 2 tsp sesame seeds
METHOD
- Start by cooking the Moving Mountains Plant Based Burgers from frozen, following the on-pack instructions.
- Once cooked, allow the burgers to rest for 1-2 minutes, then crumble using a spatula or two forks.
- Preheat the oven to 200°C / Fan 180°C / Gas Mark 6. Arrange half the tortilla chips on a large ovenproof tray or shallow baking dish. Scatter over half the grated vegan cheese and half the crumbled burgers. Add the remaining tortilla chips, followed by the remaining cheese and crumbled burgers.
- Bake for 7-9 minutes, until the cheese has melted and the nachos are hot.
- While the nachos are in the oven, loosen the Nush Chive Creamy Spread with 1-2 tbsp water until smooth enough to drizzle.
- Remove the nachos from the oven. Drizzle generously with the Nush Chive Creamy Spread and Rubies in the Rubble Habanero Hot Sauce.
- Top with the diced red onion, tomatoes, gherkins and shredded little gem lettuce.
- Finish with crispy fried onions and sesame seeds, then serve immediately.
