Quorn
Recipes
Bagel Burger
A juicy Quorn Burger served in a toasted bagel layered with little gem lettuce, sliced tomatoes and cucumber. Served with homemade tomato ketchup.
424 Cals
Per serving
Serves 10
32 mins
Ingredients
- 10 Quorn Burgers
- 2 tbsp oil
- 10 bagels, sliced
- 40g salad leaves
- 4 tomatoes, thinly sliced
- 200g cucumber, thinly sliced
TOMATO KETCHUP
- 400g tinned chopped tomatoes
- 30g onion, finely chopped
- 1 tbsp distilled malt vinegar
- 25g soft light brown sugar
- 1⁄4 tsp cinnamon
- 1⁄4 ground mixed spice
- Seasoning
Method
- Pre-heat the oven to 200°C / Gas Mark 6.
- For the tomato ketchup: add all the ketchup ingredients to a pan, bring to the boil then simmer for 10 minutes, stirring occasionally until the onion is soft and the sauce has thickened.
- Allow the ketchup to cool slightly then put the mixture in a blender and blitz until smooth and thick. Season to taste.
- Lightly brush the Quorn Burgers with oil and place on a lightly greased baking tray. Cook for 12 minutes or until core temperature is reached.
- Lightly toast the bagels.
- To assemble: spoon a generous helping of the ketchup on the base of each bagel, top with the salad leaves, tomato and cucumber slices. Finish with a Quorn Burger and bagel top.
- Serve with a pot of homemade tomato ketchup.
Tip - for a spicy ketchup add some chilli flakes.
