Crunchy Vegan Chicken Burgers, Sweet Potato Fries and Peri Mayo Dip

Name: Crunchy Vegan Chicken Burgers, Sweet Potato Fries and Peri Mayo Dip
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 2 Quorn Crunchy Fillet Burger; [https://www.quorn.co.uk/products/quorn-crunchy-fillet-burger]s; [https://www.quorn.co.uk/products/quorn-crunchy-fillet-burger]; 2 burger buns; 1 beef tomato; 30g cos lettuce leaves; For the spiced sweet potato fries:; 1 large sweet potato; 6-10 sprays of olive oil spray; 1 tsp/5g smoked paprika; 1 tsp/5g dried oregano; 1 tsp/5g garlic granules/garlic powder; For the onion and chilli pickle:; ½ red onion; 1 green jalapeño chilli, deseeded; 100ml red wine vinegar; For the peri peri dip:; 2-3 tbsp vegan mayonnaise; Zest and juice of ½ lime; 1 tbsp peri peri sauce; ½ clove garlic; Handful fresh coriander

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Quorn Crunchy Fillet Burgers will have your Friday night fakeaway sorted! Our recipe for this vegan chicken burger will totally satisfy your cravings.

The sweet and smoky sweet potato fries are the perfect side for dipping in the zesty peri peri mayo dip, and an onion and chilli pickle adds extra crunch and zip to these vegan chicken burgers.

Fakeaway Recipes Meat Free Burger Recipes Vegan Recipes

Serves 2

55 mins

Easy

561 cals
(Per serving)

20.9g of fat
(Per serving)

Vegan

Made with Quorn Crunchy Fillet Burger

See product See recipes

High in Protein

High in Fibre

No Soy

Ingredients

2 Quorn Crunchy Fillet Burgers
2 burger buns
1 beef tomato
30g cos lettuce leaves
For the spiced sweet potato fries:
1 large sweet potato
6-10 sprays of olive oil spray
1 tsp/5g smoked paprika
1 tsp/5g dried oregano
1 tsp/5g garlic granules/garlic powder
For the onion and chilli pickle:
½ red onion
1 green jalapeño chilli, deseeded
100ml red wine vinegar
For the peri peri dip:
2-3 tbsp vegan mayonnaise
Zest and juice of ½ lime
1 tbsp peri peri sauce
½ clove garlic
Handful fresh coriander

Method

Heat the oven to 200 degrees fan.
Peel the sweet potato and cut into thin chips. Place on a baking tray and coat in the smoked paprika, garlic, and oregano mixing well to ensure the chips are evenly coated then spray with the olive oil spray. Place in the oven and bake for around 30-40 mins until golden and cooked through. Season to taste.
• For the onion and chilli pickle, finely slice the onion and red chilli then place in a bowl and cover with boiling water from a recently boiled kettle. Allow to steep for about 10 mins then drain.
Cover the onions and chilli with the vinegar and stir. Allow to pickle for at least 20 minutes, stirring occasionally. Drain off the vinegar before serving.
For the peri peri dip – mix together the mayo and peri peri sauce then finely grate in the garlic and lime zest. Squeeze in the lime juice then finely chop the coriander and stir until well combined.
Cook the crunchy fillet burgers according to the packet instructions.
To assemble the burgers, add a layer of the peri peri dip, then the lettuce and sliced tomato. Top with the crunchy fillet burger and drained onion and chilli pickle. Serve with the remaining dip and the sweet potato fries.