Ingredients
Cheeseburger Tots
- 48 Tater Tots , frozen
- 500g Vegan Ground Round/ Quorn mince/ brown lentils
- 1/2 c Onion , finely diced
- Salt and Pepper to taste
- 2 tbsp Mayonnaise, homemade soy
- 2 tbsp Yellow mustard
- 2 tbsp Ketchup
- 2 tbsp Pickle relish
- 1 c vegan cheeze sauce
- Mini Pickles for garnish
Special Sauce
- 1/2 c Mayonnaise
- 4 tbsp Pickle relish
- 2 tbsp Yellow mustard
- 1 tsp White wine vinegar
- 1 tsp Paprika
- 1 tsp Onion powder
- 1 tsp Garlic powder
Instructions
- Preheat oven to 220°C.
- Brown ground round in a skillet over medium high heat. Once meat has browned drain the grease then add beef and onions back to the skillet and cook until softened.
- Add mayonnaise, mustard, ketchup, and pickle relish to the ground round and stir to combine. Salt and pepper to taste.
- Grease a mini muffin pan and place three tater tots in each cup. Bake for 10 minutes.
- After 10 minutes remove the muffin pan from the oven and use a tamper to press the tater tots down into each cup. This will create a tater tot cup.
- Fill the tater tots with the ground round mixture and top with cheese sauce.
- Place the tater tots back in the oven and cook for another 15 minutes.
- Remove the cheeseburger tots from the oven and let cool for 5 minutes before removing them from the muffin pan.
- While the cheeseburger tots cool mix together all of the special sauce ingredients.
- Drizzle the special sauce over the cheeseburger tots and top with mini pickle slices.
- Enjoy!
Notes
- I usually make this up without the tots, I use brown lentils and prepare the patty component in one container for the fridge. I make the special sauce in a large batch in another jar and assemble into a huge bowl of salad by putting both over a few leaves of finely shredded lettuce with some pickles to garnish... so good. It keeps all week if you don't eat it all first.