Cheesy Burger Tater Tots
What’s better than classic tater tots? Cheesy Burger Tater Tots—the ultimate comfort food mashup! If you’re looking to make a quick and delicious dish that combines the crispy crunch of tater tots with all the flavors of a cheeseburger, this is it.
Ingredients
Cheesy Burger Tater Tots
- 4 cups half of a 32-ounce [905-g] bag frozen tater tots
- ½ teaspoon Old Bay Seasoning optional
- 1 cup 110 g frozen vegan ground beef or crumbled vegan sausage
- ½ cup 80 g roughly chopped white onion
- ½ cup 90 g diced tomato
- ¼ cup 60 g sweet pickle relish
- ¾ cup 88 g vegan cheddar shreds or Punk Cheddah Sauce (see below)
- Mustard for drizzling
- Ketchup for drizzling
- Quick Thousand Island dressing optional; see tip below
- 2 scallions chopped (optional)
Punk Cheddah Sauce Recipe
- 1½ cups 218 g pumpkin puree
- ½ cup 68 g raw cashews, soaked overnight or boiled for 10 minutes, drained, and rinsed
- ¼ cup 20 g nutritional yeast
- 2 tablespoons 32 g white miso
- 3 cups 705 ml water
- 1 tablespoon 15 g Dijon mustard
- 1 tablespoon 15 ml soy sauce or gluten-free tamari
- 1 tablespoon 20 g maple syrup
- Juice of ½ lemon
- 1½ teaspoons sea salt
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
Instructions
Cheesy Burger Tater Tots
- Preheat the oven to 425°F (220°C or gas mark 7). Line a sheet pan with parchment paper.
- Spread the tater tots out on the prepared sheet pan and sprinkle with Old Bay Seasoning (if using). Bake for 20 minutes.
- Remove from the oven and flip the tater tots with a spatula. Position them close together to minimize the toppings falling through.
- Top with the vegan ground beef, onion, tomatoes, relish, and cheese.
- Bake for another 10 to 12 minutes, until the cheese melts and the tater tots turn golden brown.
- Drizzle with mustard, ketchup, or dressing, and sprinkle with chopped scallions (if using).
- Yield: 8 servings
Punk Cheddah Sauce Recipe
- Add all ingredients to a blender and blend for 1 to 2 minutes until smooth and creamy.
Notes
Tip: To make a quick Thousand Island dressing, combine ½ cup (115 g) vegan mayonnaise, 2 tablespoons (30 g) sweet pickle relish, 1 tablespoon (15 g) yellow mustard, and 1 tablespoon (15 g) ketchup in a bowl. Drizzle over the tater tots or use on burgers. Keep in an airtight container in the refrigerator for up to 2 weeks.
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