When you visit our website, we use cookies, which are small pieces of information that allow us to maintain your connection to our website. These cookies are not used to collect or store any personally identifiable information.

#ahealthyprotein Instagram Facebook Twitter YouTube Pinterest

Recipes for everyone

Quorn Vegan Meat Free Hot & Spicy Burger with BBQ Beans


Serves 4
cooking time
45 Minutes
684 cals * Per Serving
4.8g sat fat * Per Serving

Quorn Vegan Meat Free Hot & Spicy Burger with BBQ Herbed Carrot Fries & Tomato Relish.


  • 1 pack Quorn Meat Free Vegan Hot & Spicy Burgers
  • Barbecue Relish:
  • 1 tbsp vegetable oil
  • ½ onion, finely chopped
  • 2 garlic cloves crushed
  • 230g small can of chopped tomatoes
  • 1 tbsp tomato puree
  • ½ tbsp brown sugar
  • ½ tbsp brown sauce
  • a few drops of Tabasco sauce
  • 1 tbsp white wine vinegar
  • ½ tbsp English mustard
  • salt and freshly ground black pepper
  • Barbecue Beans:
  • 400g cooked canned beans of your choice, butter beans, cannellini, pinto or a mixture, drained and rinsed
  • 160ml water
  • 170g tomato puree
  • 85g agave nectar
  • 2 tbsp balsamic vinegar
  • 2 tbsp vegan Worcestershire Sauce
  • 1 tbsp molasses
  • ¼ tsp cayenne pepper
  • ½ tsp smoked paprika
  • 1 small onion, finely diced
  • 2 tsp Dijon mustard
  • Herbed Carrot Fries:
  • 500g carrots
  • 1 tbsp cornflour
  • 1 tbsp vegetable oil
  • 1-2 tsp finely chopped herbs – tarragon, rosemary or thyme
  • black pepper to season


To prepare the relish: 

  1. Pre-heat the oil and cook the onions and garlic for 5-6 minutes or until the onions are soft
  2. Add the remaining ingredients and simmer for 8-10 minutes until the mixture has slightly thickened.  Allow to cool

To make the beans:  

  1. In a food processor puree all the ingredients for the sauce together
  2. Pour the sauce and the beans into a pan and gently simmer for 20 minutes, stirring occasionally

To make the herbed carrot fries:  

  1. Heat oven to 200°C/gas 6. Cut carrots into ‘fries’, about 1cm thick, and mix with cornflour and a little black pepper
  2. Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 mins, turning halfway
  3. Mix a little salt with the herbs and toss through the cooked fries
  1. In the last 19 minutes of cooking time cook the vegan burgers, according to back of pack instructions
  2. Serve the burgers on a bun of your choice topped with the barbecue beans and tomato relish and enjoy with the herby carrot fries
Print recipe