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Quorn Vegan Chicken Burger

vegan chicken burger

Quorn Vegan Chicken Burger

INGREDIENTS:

  • 1x pack Quorn vegan hot & spicy burger patties
  • 4x hamburger rolls
  • fresh lettuce / mixed dark leafy greens




For the red pepper pesto:

  • 2x cloves garlic, sliced in half
  • 2x red peppers, seeded and cut in quarters
  • Olive oil
  • 1x can chickpeas, drained
  • 2x tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • Grind of sea salt and black pepper



For the guacamole:

  • 2 ripe Hass avocados
  • ½ cup red onion, chopped
  • 2 tablespoons coriander, minced
  • 1 tomato, chopped
  • 1 tablespoon lemon juice
  • Salt & pepper
  • ½ teaspoon chili flakes


INSTRUCTIONS:

  • Heat oven to 200 degrees Celsius (grill).
  • Place the garlic halves and red pepper quarters in an oven-proof dish. Drizzle and rub with olive oil and a grind of salt and place in the oven. Roast in the oven for about 20 minutes, until the red pepper is soft and starts to blacken on the sides.
  • Remove the red peppers and garlic halves, turn down the heat to 180 degrees and, in the same dish, bake the Quorn patties, turning once half-way through the baking time.
  • Continue with the red pepper pesto: place all the ingredients in a food processor, along with the roasted red pepper quarters and garlic halves and blend until smooth. Set aside until serving.
  • Make the guacamole: Mash the avocado, leaving a few chunky pieces in the mash. Add the chopped red onion, tomatoes, coriander, lemon juice, chili flakes and grind of salt and pepper and mix through.
  • Remove the Quorn patties from the oven and build your burger: Spread a thick layer of hummus on the sides of a toasted buns. Place lettuce on the bottom half of the buns, place the Quorn patty on top of the lettuce, add a dollop of chunky guacamole, and close the burger patty.
  • Serve with crispy sweet potato fries.

For extra info visit the Quorn Website: https://www.quorn.co.za/about-quorn

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