Recipes

Mexi Burger

A succulent Quorn Vegan Burger served in a tortilla wrap with crisp salad leaves, topped with a dollop of mango & cucumber salsa, guacamole & fried onion rings. Served with parsnip & carrot slaw and spicy roasted jalapeno mayonnaise.

325 Cals Per serving
Serves 10
40 mins
Vegan

Ingredients

  • 10 Quorn Vegan Burgers
  • 10 large tortilla wraps (dairy free)
  • Salad leaves

GUACAMOLE

  • 2 large avocados, peeled, de-stoned and sliced
  • 2 garlic cloves, peeled and finely grated
  • Juice of 2 limes
  • Salt and black pepper

MANGO AND CUCUMBER SALSA

  • 1 large mango, peeled and finely diced
  • 1⁄2 cucumber, peeled, de-seeded and finely diced
  • 1 red chilli, de-seeded and finely chopped
  • 1 red onion, finely chopped
  • 1 tbsp olive oil
  • Juice of two limes
  • Small bunch of coriander, roughly chopped

PARSNIP AND CARROT SLAW

  • 2 large carrots, peeled and cut into strips using a Julienne peeler
  • 2 large parsnips, peeled and cut into strips as above
  • 1ltr vegetable oil for frying

FRIED ONIONS

  • 1 large onion, sliced
  • 85g plain flour
  • 1 tbsp cornflour
  • 200ml ice cold sparkling water (plus about 4 ice cubes)

ROASTED JALAPEÑO MAYONNAISE

  • 4 jalapeños
  • 100ml vegan style mayonnaise
  • Juice of 1⁄2 lime

Made with Quorn Vegan Burger

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