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Quorn Takeaway Quarter Pounder Burger with salad

Made with Quarter Pounder Burgers

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Source of Fibre

High in Protein

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Ingredients

For the chipotle chips:

  • 2 Maris Piper potatoes, peeled
  • 20 sprays low calorie cooking spray
  • 1 tsp. chipotle paste
  • ½ lime, juice only
  • 1 tsp. chopped coriander

For the spiced pickled red onion:

  • 50ml red wine vinegar
  • ½ tsp. chipotle paste
  • ½ red onion, thinly sliced into rings

For the spicy BBQ sauce:

  • 1 tbsp. BBQ sauce
  • ½ tsp. chipotle paste
  • ¼ lime, juice only

For the cool garlic mayo:

  • 1 tbsp. light mayonnaise
  • ¼ lime, juice only
  • 1 garlic clove, crushed
  • 1 tsp. chopped coriander

For the burger build:

  • 2 sesame seeded burger buns
  • A handful of salad leaves
  • 2 slices chilli cheese
  • 2 slices beef tomato

Method

For the chipotle chips:

  1. Pre-heat the oven to 180C (fan)/200C electric/Gas Mark 6.
  2. Slice the potato into thin cut chips. Place in a bowl and cover with boiling water for 10 minutes. Drain and pat dry using kitchen paper.
  3. Place on a non-stick baking tray, spray with low calorie cooking spray and toss to coat.
  4. Cook in a pre-heated oven for 30 minutes. Remove from the oven. Add the chipotle paste, toss to coat. Cook for a further 5 minutes. Remove from the oven. Squeeze over the lime and scatter with chopped coriander. Set aside and keep warm.

For the spiced pickled red onion:

  1. Pour the red vinegar into a small bowl, add the chipotle paste and mix. Add 50ml of boiling water.
  2. Add the sliced red onion, cover and leave to pickle for 20 minutes.
  3. Remove the red onion from the liquid and pat dry on kitchen paper. Set to one side.

For the spicy BBQ sauce:

  1. Place all of the ingredients into a ramekin, mix to combine and set to one side.

For the cool garlic mayo:

  1. Place all of the ingredients into a ramekin, mix to combine and set to one side.

For the burger build:

  1. Cook the Quorn Takeaway Quarter Pounder Burgers as per pack instructions.
  2. Heat a griddle pan over a medium heat. Slice the burger buns in half and toast for 1-2 minutes on the cut side.
  3. Build the burger starting with salad leaves, a Quorn Burger, a slice of chilli cheese, a dollop of spicy BBQ sauce, a slice of tomato and a few spiced red pickled onion rings. Top with the burger lid.
  4. Serve with chipotle chips and cool garlic mayo.

Chefs tip

Why not cook the Quorn Takeaway Burgers on the BBQ griddle in summer? if short on time use store bought pickled red onion, mayo and BBQ sauce!

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