The recipe may contain gluten, milk, soy, sesame and wheat.
Burgers meet nachos in this speedy weeknight mash-up.
– 1 tbsp vegetable oil
– 500g beef mince
– 40g sachet Burger Seasoning
– 2 tbsp tomato sauce
– 4 hamburger buns, split, toasted
– 170g pkt unsalted corn chips
– 115g (11/2 cups) pre-grated Mexican cheese
– 250g cherry tomatoes, quartered
– 2 green shallots, sliced
– 1/3 cup sliced pickled gherkins, to serve
Method / Steps
Preheat the grill to medium. Heat oil in a large frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add seasoning and tomato sauce and stir to combine. Keep warm.
Cut the top and base of each toasted bun into 6 wedges. Arrange wedges in shallow heatproof bowls with corn chips. Sprinkle with the cheese. Cook under the grill for 2 minutes or until the cheese is golden and melted.
Combine the tomato and shallot in a small bowl. Divide the mince mixture among the bowls. Top with the tomato mixture and sliced pickles to serve.
source – cooking365coza