Quorn Spicy Vegan Buffalo Fillet Burger with 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.

Serves 4

60 mins

A Little Effort

474 cals
(Per serving)

14.8g of fat
(Per serving)

Vegan

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

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

For the spicy ranch mayo

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

For the zingy buffalo green salad

  1. 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

  1. Cook the Quorn Buffalo Fillets as per pack instruction.
  2. To build each sandwich, slice the bread buns in half and place the lettuce on the bottom of the bun.
  3. 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.
  4. Serve with a zingy buffalo green salad and enjoy!