Vegan Scampi Burger
Ahoy! With vegan fish becoming a must have menu item over the upcoming summer season, these fishless scampi burgers are set to be a hit among the hospitality sector this year. Featuring our brioche style seeded bun, these are guaranteed to be a crowd pleaser with both vegans and non-vegans!
1 pack Quorn vegan fishless scampi
100g rocket, chopped
25g spring onion, chopped
100g vegan mayo
2 tsp dijon mustard
1 tbsp lemon juice
1 tsp maple syrup
2 tbsp dill pickles, finely diced
2 tbsp shallot, finely diced
1 pinch each sea salt and black pepper
Preheat oven to 220°C/Fan 200°C/Gas 7. Place the Quorn Vegan Scampi on a baking tray and cook on the middle shelf for 12 mins. If you’re in a commercial kitchen, deep fry for 3-4 minutes or until golden brown.
Take Kara’s Brioche style seeded buns and toast under the grill for 5 minutes.
In a small bowl whisk together vegan mayo, mustard, lemon juice, and maple syrup until well combined.
Add diced pickle, diced shallot, salt, and pepper and stir until evenly combined.
Taste and adjust seasonings as needed, adding more mustard for tang, maple syrup for sweetness, or black pepper for spice.
To assemble, take Kara brioche style seeded buns and spread tarte sauce, top with a handful of rocket and spring onion. Place on the vegan scampi, jalapenos and drizzle with extra tarte sauce before placing on the lid.
Serve with fries, crush peas, mint and a lemon wedge.
This recipe uses
MK4.5 Seeded Brioche Style BunView Product