Quorn Spicy Vegan Buffalo Fillet Burger with Rosemary Fries

Name: Quorn Spicy Vegan Buffalo Fillet Burger with Rosemary Fries
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 red skin potatoes; 20 sprays 1 calorie vegetable cooking spray; 2 sprigs of rosemary, finely chopped; ½ tsp garlic granules; Sea salt (optional); 2 tbsp vegan mayonnaise; 1 tsp apple cider vinegar; ½ garlic clove, crushed; 1 tsp chives, chopped; Tabasco sauce; 2 baby courgettes, sliced; 25g sugar snap peas, sliced; 25g tenderstem broccoli, fine tips only; 15g rocket leaves; ½ mild red chilli, sliced; 4 Quorn Spicy Buffalo Fillets; [https://www.quorn.co.uk/products/quorn-spicy-vegan-buffalo-fillets]; 4 bread buns; 8 leaves of little gem lettuce; 4 slices beef tomato; 8 slices of cucumber, thinly sliced 40g; 2 tbsp pickled red onion; 4 sprigs of dill

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Quorn Spicy Vegan Buffalo Fillet Burger served alongside Rosemary fries.

Coming in hot… NEW Quorn Spicy Vegan Buffalo Fillets are epic in our vegan take on a spicy chicken burger & fries.

A delicious, zingy fillet burger served with a cool and spicy homemade ranch mayo and a side of fragrant rosemary fries. Stacked high with sour pickled red onion and cool cucumber ribbons, this vegan burger makes the ultimate fakeaway night in. All accompanied by a green salad with a kick of red chilli heat.

Spicy Vegan & Vegetarian Recipes Vegan Recipes Meat Free Burger Recipes Fakeaway Recipes

Serves 4

60 mins

A Little Effort

474 cals
(Per serving)

14.8g of fat
(Per serving)

Vegan

Made with Quorn Spicy Vegan Buffalo Fillets

See product See recipes

High in Fibre

High in Protein

Low in Saturated Fat

Ingredients

For the rosemary fries:

2 red skin potatoes
20 sprays 1 calorie vegetable cooking spray
2 sprigs of rosemary, finely chopped
½ tsp garlic granules
Sea salt (optional)

For the spicy ranch mayo:

2 tbsp vegan mayonnaise
1 tsp apple cider vinegar
½ garlic clove, crushed
1 tsp chives, chopped
Tabasco sauce

Zingy buffalo green salad:

2 baby courgettes, sliced
25g sugar snap peas, sliced
25g tenderstem broccoli, fine tips only
15g rocket leaves
½ mild red chilli, sliced

For the sandwich:

4 Quorn Spicy Buffalo Fillets
4 bread buns
8 leaves of little gem lettuce
4 slices beef tomato
8 slices of cucumber, thinly sliced 40g
2 tbsp pickled red onion
4 sprigs of dill

Method

For the rosemary fries

Pre heat the oven to 200C (fan)/ 220C /425F/gas mark 7.
Slice the potatoes into fries approximately 1 cm thick.
Place the cut fries into a bowl and cover with boiling water for 10 minutes.
Remove the fries using a slotted spoon and pat dry using kitchen paper.
Place the fries on a baking tray lined with baking paper in a single layer.
Spray the fries with the low calorie cooking spray and toss to coat.
Cook for 30 minutes. Remove and scatter over the chopped rosemary and garlic granules. Cook for a further 10 minutes.
Remove and toss the fries to coat. Season to taste.

For the spicy ranch mayo

Place the vegan mayonnaise, vinegar, garlic and chives into a small bowl. Stir to combine.
Add a couple of drops of Tabasco sauce to taste. Set aside.

For the zingy buffalo green salad

Place all of the ingredients into a bowl. Add one teaspoon of the prepared spicy ranch mayo and lightly toss. Place into a serving bowl.

For the sandwich

Cook the Quorn Buffalo Fillets as per pack instruction.
To build each sandwich, slice the bread buns in half and place the lettuce on the bottom of the bun.
Top with a slice of tomato, Buffalo Fillet, a dollop of spicy ranch mayo, 2 curls of thinly sliced cucumber, a few pickled red onions and finely a sprig of dill.
Serve with a zingy buffalo green salad and enjoy!