Quorn
Recipes
Mexi Burger
A succulent Quorn Ultimate 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 Ultimate 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
Method
- Prepare the guacamole by roughly mashing the avocado together with the garlic and lime juice. Season with salt and pepper to taste. Refrigerate until needed.
- Make the mango and cucumber salsa by combining all ingredients. Season to taste.
- To prepare the slaw, preheat the oil in a heavy based pan over a medium heat to 150C. Fry the root vegetables in small batches until crispy. Use kitchen towel to absorb excess oil.
- To make the batter sift the plain flour, cornflour and sea salt into a large mixing bowl. Pour in the sparkling mineral water along with a few ice cubes and combine using a whisk, but don’t over beat. The batter does not need to be completely smooth but use immediately.
- To prepare the onion rings, separate the onion slices into rings then dip into the batter. Fry in oil for 1-2 minutes until they are golden and crispy then drain using kitchen towel to remove excess oil. Keep warm until required.
- Prepare the Roasted Jalapeño Mayo by cutting open the jalapeños lengthways, de-seeding them and laying them cut surface down on a foil-lined tray. Grill until blackened. Place in a bowl, cover with cling film and remove the skin when they are cool. Chop finely and mix with the other ingredients. Season to taste. Refrigerate until needed.
- Cook the Quorn Ultimate Burgers as per pack instructions.
- Lightly dry fry the wraps on both sides. Fold the wraps in half and fill with the salad leaves and burgers. Add a generous dollop of salsa and guaca mole, and top with fried onion rings.
- Serve with the parsnip and carrot slaw, roasted jalapeño mayonnaise and a few extra onion rings.
Tip - as an alternative serve in a warm flatbread.
