The idea of having a bite-sized burger is one that makes me rub my hands in excitement, it came to me one day that the vegan meatless balls from Asda would work perfectly as a mini burger and the nacho cheese that I made in my previous blog works so well in this burger with some gherkin and mustard and ketchup for the traditional burger combination.
I wanted to up the sophistication of these burgers so decided to use the truffle ketchup and mustard that I love so much from Truffle Hunter, they worked so well to add a bit of extra flavour but did some without for those who aren’t too keen on truffle and they still tasted amazing.
The good thing about Asda meat free balls is that they are frozen so you can freeze some burger buns too and always have them ready for when an unexpected party arises and that can never be a bad thing.
There is no recipe as such for this, all you need to do is bake the meatballs in the oven until they are hot all the way through. Slice a burger bun into quarters, add a teaspoon of vegan cheese sauce on the bottom piece of burger bun and then the with the burger, a slice of gherkin and then the top bun, secure with a toothpick to hold it all together, serve on a large platter and watch them disappear!