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Vegetarian nacho burgers with nacho cheese sauce

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 3
Author: Becca Heyes


For the vegetarian nacho burgers:

  • 30 g walnuts (~ 1/4 cup)
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 5 slices pickled jalapeño (red or green)
  • 50 g cheese flavoured tortilla chips, roughly smashed (~ 1 1/2 cups, or ~ 1/2 cup when crushed)
  • 1 tsp smoked paprika
  • Salt
  • Black pepper
  • 1 tbsp oil for frying

For the nacho cheese sauce:

  • 2 tsp butter
  • 2 tsp plain flour
  • 4 tbsp milk
  • 3 slices pickled jalapeño, finely chopped
  • 2 slices American cheese
  • Pinch cayenne pepper (optional)
  • Salt
  • Black pepper

To assemble:

  • 3 burger buns
  • 3 tbsp salsa
  • 1/2 avocado, mashed
  • Pickled jalapeños


  • Add the walnuts to a food processor, and blitz to form a coarse crumb. Add the drained black beans, pickled jalapeño slices, and half of the tortilla chips. Also add the smoked paprika and a good pinch of salt and pepper. Blitz again until well combined.
  • Crush the remaining tortilla chips, and add them to the mixture. Mix by hand to combine.
  • With clean hands, form the mixture into three large patties.
  • Heat a dash of oil in a frying pan, and add the black bean burgers. Cook over a fairly low heat for around 5 minutes each side, until crispy on the outside and piping hot in the centre. You can cover the pan with a lid if the burgers need help cooking through to the centre.
  • Meanwhile, make the nacho cheese sauce. Melt the butter in a small saucepan, and add the flour. Mix well to form a roux, and cook for 1 minute over a very low heat. Add the milk 1 tbsp at a time, stirring until the mixture is smooth each time before adding more. When the mixture has formed a smooth sauce, add the chopped jalapeños, American cheese and a pinch of cayenne pepper. Stir thoroughly until the cheese has melted and formed a thick cheese sauce. Season to taste.
  • Assemble the burgers in buns with the nacho cheese sauce, salsa, mashed avocado and more slices of jalapeño.