Vegetarian Quarter Pounder Burger with Sweet Chilli & Piri Mayo

Name: Vegetarian Quarter Pounder Burger with Sweet Chilli & Piri Mayo
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: For the sweet chilli gherkin and corn relish:; 1 sweetcorn; 2 tbsp. sweet chilli jam; 40g gherkins, chopped; 2 tbsp. red wine vinegar; 1 tsp. cornflour; pinch chilli flakes; For the piri piri mayo:; 1 tbsp. light mayonnaise; ¼ tsp. piri piri seasoning; ¼ lime, juice only; For the burger build:; 2 brioche burger buns; 4 leaves little gem; 2 slices roasted red pepper; ¼ red onion, sliced into rings; piri piri dusted fries (optional):; 1 sweet potato, peeled; 20 sprays low calorie cooking spray; 1 tsp. piri piri seasoning

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Quorn Vegetarian Quarter Pounder Burger with seasoned fries and pickled onion

A classic burger recipe with a twist! Our succulent, NEW vegetarian Quarter Pounder Burgers are loaded into toasted burger buns with a homemade sweet chilli gherkin and corn relish. Layer in some piri piri mayo and serve with spicy piri piri fries for a fiery kick.

Vegetarian and Vegan Burger Recipes Fakeaway Recipes Vegetarian Recipes Vegan & Vegetarian Main Course Meals

Serves 2

45 mins

Easy

99 cals
(Per serving)

4.5g of fat
(Per serving)

3.4g fibre
(Per serving)

7.2g protein
(Per serving)

Quorn Takeaway Quarter Pounder Burger with salad

Made with Quarter Pounder Burgers

See product See recipes

Source of Fibre

High in Protein

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Ingredients

2 Quorn Takeaway Quarter Pounder Burgers

For the sweet chilli gherkin and corn relish:
1 sweetcorn
2 tbsp. sweet chilli jam
40g gherkins, chopped
2 tbsp. red wine vinegar
1 tsp. cornflour
pinch chilli flakes
For the piri piri mayo:
1 tbsp. light mayonnaise
¼ tsp. piri piri seasoning
¼ lime, juice only
For the burger build:
2 brioche burger buns
4 leaves little gem
2 slices roasted red pepper
¼ red onion, sliced into rings
piri piri dusted fries (optional):
1 sweet potato, peeled
20 sprays low calorie cooking spray
1 tsp. piri piri seasoning

Method

For the sweet chilli gherkin and corn relish:

Remove the kernels from the sweetcorn. Place in a small saucepan and discard the cob.
Add the remaining ingredients and 50ml of water. Stir, place over a medium heat and bring to the boil. Boil for 5 minutes to thicken. Remove for the heat, place into a serving bowl and allow to cool.

For the piri piri mayo:

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

For the burger build:

Cook the Quorn Takeaway Quarter Pounder Burgers as per pack instructions.
Heat a griddle pan over a medium heat. Slice the burger buns in half and toast for 1-2 minutes on the cut side.
Spread a little piri piri mayo on the base of each toasted burger bun. Top with little gem leaves, roasted red pepper slices and a burger.
Spoon a dollop of sweet chilli gherkin and corn relish on top of the burger and garnish with red onion rings. Top with the brioche bun lids.

For the piri piri dusted fries (optional):

Pre-heat the oven to 180C (fan)/200C electric/Gas Mark 6.
Slice the sweet potato into French fries. Place in a bowl and cover with boiling water for 10 minutes. Drain and pat dry using kitchen paper.
Place on a non-stick baking tray, spray with low calorie cooking spray and toss to coat.
Cook in a pre-heated oven for 25 minutes. Remove from the oven. Scatter over the piri piri seasoning and toss to coat. Cook for a further 5 minutes. Set aside and keep warm.

To serve: Serve with piri piri dusted sweet potato fries and extra piri piri mayo if desired.