Quorn Hot & Spicy Vegan Burger with BBQ Beans

Name: Quorn Hot & Spicy Vegan Burger with BBQ Beans
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack Quorn Vegan Hot & Spicy Burgers; Barbecue Relish:; 1 tbsp vegetable oil; 1/2 onion, finely chopped; 2 garlic cloves crushed; 230g small can of chopped tomatoes; 1 tbsp tomato puree; 1/2 tbsp brown sugar; 1/2 tbsp brown sauce; a few drops of Tabasco sauce; 1 tbsp white wine vinegar; 1/2 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; 1/4 tsp cayenne pepper; 1/2 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

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Quorn Hot & Spicy Vegan Burger with BBQ beans and tomato topping.

For a delicious vegan burger with an extra kick try Quorn Vegan Hot & Spicy Burger with BBQ Herbed Carrot Fries & Tomato Relish. This delicious vegan spicy burger makes the perfect weeknight meal.

Meat Free Burger Recipes Vegan & Vegetarian BBQ Recipes Vegan Recipes

Serves 4

45 mins

A Little Effort

684 cals
(Per serving)

Vegan

Made with Quorn Vegan Hot & Spicy Burgers

See product See recipes

High in Protein

High in Fibre

Low in Saturated Fat

Ingredients

1 pack Quorn Vegan Hot & Spicy Burgers
Barbecue Relish:
1 tbsp vegetable oil
1/2 onion, finely chopped
2 garlic cloves crushed
230g small can of chopped tomatoes
1 tbsp tomato puree
1/2 tbsp brown sugar
1/2 tbsp brown sauce
a few drops of Tabasco sauce
1 tbsp white wine vinegar
1/2 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
1/4 tsp cayenne pepper
1/2 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

Method

To prepare the relish:

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

To make the beans:

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

To make the herbed carrot fries:

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