HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNacho Cheeseburger
Nacho Cheeseburger

Nacho Cheeseburger

with Beyond Meat® and Kale Salad

Beyond Meat®
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You won't believe it's not meat! Our creation for dinner tonight is the Nacho Beyond Meat Burger. Crispy tortillas, smoky jalapenos, flavourful buns and perfectly packed veggie patties. Enjoy each bite of this Beyond Meat burger, perfect for all seasons!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Beyond Meat®

2 unit

Artisan Bun


1 unit


1 unit


85 g

Tortilla Chips

1 unit


2 tbsp

White Wine Vinegar


¼ cup

Cheddar Cheese, shredded


6 g


56 g

Baby Kale

66 g

Mini Cucumber

Not included in your delivery

2 tbsp


1 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1000 kcal
Fat64 g
Saturated Fat15 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber14 g
Protein36 g
Cholesterol10 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Garlic Press
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Baking Sheet
Large Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl):1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Have and pit avocados. Scoop avocado flesh into a medium bowl. Cut cucumber into 1/4-inch half-moons. Juice the lime. Peel, then grate or mince garlic. Thinly slice half the jalapeños. Finely chop remaining jalapeños. (NOTE: We suggest using gloves when prepping jalapeños!)


Heat a small pot over medium heat. When hot, add sliced jalapeno, vinegar, half the lime juice, 1 tbsp water and 1 tsp sugar (dbl all for 4 ppl). Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer pickled sliced jalapeno, along with the pickling liquid, to a small bowl. Set aside in the fridge.


Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl) then Beyond Meat patties. Using the back of a spatula, flatten patties to 1/2-inch thick. Cook, until golden-brown, 3-4 min per side. Transfer to a plate and cover to keep warm. (TIP: Cook patties in 2 batches for 4 ppl.)


While patties cook, halve buns, then arrange cut-side up, on one side of a baking sheet. Sprinkle cheese on the top buns. Arrange tortilla chips on the other side of the baking sheet. (NOTE: Use 2 baking sheets for 4 ppl.) Toast in middle of oven, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)


Using a masher, mash together garlic, avocado, remaining lime juice and 1 tbsp chopped jalapeño, until smooth. (NOTE: Reference Heat Guide in Start Strong). Season with salt and pepper. Strain pickling liquid from sliced jalapeños into a large bowl. Add 1 tbsp oil (dbl for 4 ppl) to the pickling liquid and whisk together. Add baby kale and cucumber, then toss to combine. Season with salt and pepper.


Divide buns between plates. Spread guac over bottom buns, then top with some of the tortilla chips, then the Beyond Meat patty and pickled jalapeños. Serve kale salad and remaining tortilla chips on the side.