Serves: 4

Hot & Spicy Burger with Pink Slaw

Hot & Spicy Burger with Pink Slaw

Time: 40 Minutes

Calories: 696 per serving


  • 1 pack Quorn Vegan Hot & Spicy Burgers


  • 30g vegan mayonnaise
  • 30g vegan cream cheese
  • 2 tsp hot water
  • 1 small clove garlic (optional)
  • Half red cabbage, shredded finely
  • 1 small red onion, peeled and finely sliced
  • 1 carrot, peeled and finely sliced
  • Salt and freshly ground black pepper


  • 1 small garlic clove, peeled, finely chopped
  • 1 large bunch fresh coriander leaves
  • 2 tbsp extra virgin olive oil
  • Zest and juice of 1 lime
  • 2 tablespoons tahini
  • ½ tsp cumin
  • Salt and pepper to taste


  • 4 large sweet potatoes, scrubbed well, leave the skins on
  • Sea salt
  • Freshly ground black papper
  • 1-2 tsp smoked paprika
  • 2 tbsp olive oil


To make the pink slaw:

  1. In a food processor, combine the vegan mayonnaise, cream cheese, water and garlic together (if using)
  2. In a bowl, toss the vegetables together and then stir in the vegan dressing
  3. Season well with the salt and black pepper

To make the coriander and lime dressing:

  1. Place all ingredients in a food processor and mix until smooth and creamy

To make the wedges:

  1. Preheat the oven to 200C/400F/Gas Mark 6
  2. Cut eat potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you have 8 wedges, then add to a large mixing bowl
  3. Sprinkle over a tiny pinch of salt and pepper and the paprika
  4. Drizzle over 2 tablespoons of olive oil, then toss together to coat
  5. Spread out into a single layer over 2 large baking trays, then bake in the hot oven for 35 to 40 minutes or until golden and cooked through
  6. In the last 19 minutes of cooking time, cook the Quorn Vegan Hot & Spicy Burgers according to back of pack instructions
  7. Serve the burgers on a bun of your choice topped with the coriander and lime dressing and pink slaw and enjoy with the sweet potato wedges 

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