Tue, 2 September 2025
Ingredients (serves 4):
1 x 2-pack of plant-based burgers (I use Beyond Burgers)
4 small ‘fajita size’ tortillas
4 slices plant-based cheese
¼ cup diced white onion
A handful shredded iceberg lettuce
The Big Al Burger Sauce
? cup plant-based mayo
½ tsp English mustard
1 tsp ketchup
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
1 tsp apple cider vinegar
1 tbsp chopped dill pickles
Method
Mix the magic.
Start with the Big Al sauce: mayo, mustard, ketchup, spices, vinegar, pickles — stir it all together. Honestly, make double or treble while you’re at it. Keep a jar in the fridge — it’s unreal on midweek toasties.
Smash the burgers.
Split each burger patty in half. Pop one half on a tortilla, and press it out nearly to the edges, leaving a little ½ inch gap round the sides.
Sear it. Drop tortilla burger-side down into a hot frying pan with a splash of oil. Smash it down with a spatula or even the bottom of a saucepan. Cook 3–4 mins till crispy.
Flip & melt.
Turn it over, tortilla side down, then add a slice of plant-based cheese on top. Trick for extra melt: splash a few drops of water on the cheese, cover with a lid and steam for a minute.
Finish the taco.
Cook another 1–2 mins till the tortilla’s golden brown. Lift out, top with a spoon of Big Al sauce, onion, pickle slices and lettuce.
Serve.
Fold up, get stuck in — and if you’re feeling cheeky, bang on some triple-cooked chips on the side.
Mon, 18 August 2025
Chef Erin Bunting
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