Quorn Vegan Buttermilk Nacho Burger
By Quorn
For 2 People
20 Mins
Vegan Recipe
Allergens: Gluten
Utensils & Essentials
Oven, baking tray, parchment paper, saucepan, knife, chopping board, food processor (optional)
Ingredients:
For the burger:
- 2 Quorn Buttermilk-style ChiQin fillet
- 2 vegan burger buns
- 1 head lettuce
- 30g nachos
- 1 tomato
- 1 red onion
- 40ml salsa
For the smashed pea guacamole:
- 150g frozen peas
- 2 spring onions, roughly chopped
- 1 cloves garlic, crushed
- 4 tbsp vegan yoghurt
How to make
Quorn Buttermilk-Style Nacho Burger
Preheat the oven to 180°C.
Preheat the oven to 180°C.
Line a baking tray with parchment paper and place the Quorn fillets on it. Put in the oven and set a time for 15 minutes.
Whilst the fillet is cooking, boil a saucepan of water and add the peas. Blanch for 3 minutes on a high heat, then drain.
Add the peas to a blender or food processor along with roughly chopped spring onions, the garlic cloves and vegan yoghurt. Blitz for a few seconds to create your guacamole. If you don't have a processor, you can instead chop the garlic and onions finely and mash together with the peas using a fork.
Cut the tomato into thin slices. Season the slices with a little olive oil and salt.
Cut the onion into rings, the tomato and cucumber into slice. Season the tomato slices with a little olive oil and salt.
Chop up the red onion and, fry them on a medium heat in oil in a pan, until they are soft and sweet.
Towards the end of the fillet's cooking time, toast the burger bun. Cut it in half and either place it under the grill or in the toaster until warm and a little crispy.
Towards the end of the fillet's cooking time, toast the burger bun. Cut it in half and either place it under the grill or in the toaster until warm and a little crispy.
Once the fillet is cooked and piping hot all the way through, assemble the burger. We suggest starting with a generous dab of guacamole on the bottom, the building up with the lettuce and the crushed nachos, then the Quorn Buttermilk-style ChiQin fillet, and finish with the onions, tomato and a drizzle salsa on top.
Serve and enjoy!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
