NAKED BURGER

Crunchy raw slaw of carrots, radish & white cabbage with cauliflower rice, topped with a Quorn Vegan Burger & served with a side of pickled watermelon.

Preparation time: 60 minutes
Cooking time: 15 minutes
Serves: 10

Ingredients

Pickled Watermelon

  • 1⁄2 small watermelon, chopped into bite sized pieces, seeds removed.
  • 2 limes, juice
  • 1 tsp chilli flakes
  • 2 tbsp caster sugar
  • 2 tbsp soy sauce, reduced salt
  • 15g coriander, chopped

Pink Coleslaw

  • 200g white cabbage, finely shredded
  • 150g carrots, grated
  • 100g radishes, finely shredded
  • 1 tbsp vegan mayonnaise
  • 3 tbsp plain vegan yogurt alternative
  • 1 tsp Dijon mustard 
  • Seasoning

Cauliflower Rice

  • 800g cauliflower, cut into florets
  • Seasoning

Garnish 

  • Pea shoots

 

Method

  1. Preheat the oven to 180°C / Gas Mark 4.
  2. To make the pickled watermelon, place all the ingredients into a large bowl, stir well and marinate for 30 minutes in the refrigerator.
  3. To make the coleslaw, place the cabbage, carrots and radishes in a large bowl. Mix together the vegan mayonnaise, vegan yoghurt, mustard and seasoning and stir into the vegetables until combined.
  4. To make the cauliflower rice, place the cauliflower florets into a food processor and process until the cauliflower resembles fine rice. Tip onto a baking tray and bake for 10 minutes, until piping hot.
  5. Brush the Quorn Burgers with the oil and bake for 12-15 minutes or until core temperature is reached.
  6. To assemble the burger, place an 8cm chefs ring on the serving plate and fill with 80g of the cauliflower rice, pressing it down with the back of a spoon. Remove the ring and repeat with the other 9 serving plates.
  7. Top each cauliflower rice with lettuce, coleslaw, then the Quorn Burger and finally garnish with pea shoots.
  8. Using a slotted spoon place a spoonful of watermelon on the side of each plate.

 

Hints & Tips

As an alternative to the pickled watermelon, try serving with vegetable fries

 

Nutritional Information Per Serving 

Energy: 244kcal
Fat: 11g
Saturates: 3.9g
Sugar: 19g
Salt: 1.4g

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