Fry’s Homestyle No-Chick’n Burgers 3 Ways

Get ready for a fresh new look with Fry’s flexitarian range.

Serves 4

Ingredients:

  •  2 packs Fry’s Homestyle No-Chick’n Burgers 
  •  vegetable oil for frying
  •  plant based butter, optional
  •  seasoned fries or sweet potato, for serving
Classic Cheese
  •  4 sesame seed hamburger rolls
  •  1 head cos lettuce, shredded
  •  2 tomatoes, sliced
  •  1 red onion, sliced in rings
  •  4 slices vegan cheese
  •  2-3 large gherkins, sliced
  •  2 Tbsp BBQ basting sauce
  •  tomato sauce
  •  salt and pepper to taste

Med- Inspired
  • 4 pretzel hamburger rolls
  •  1 small handful rocket
  •  2 cups plant based yoghurt
  •  1 small mediterranean cucumber, grated
  •  1/2 lemon, juice and zest
  •  1/4 cup crispy onions
  •  salt and pepper to taste

Saucy mushroom
  •  4 poppy seed hamburger rolls
  •  3 cups sliced portabellini mushrooms
  •  2 Tbsp soy sauce
  •  2 cups plant-based milk
  •  1 tsp cornflour
  •  butter lettuce leaves
  •  2 tomatoes, sliced
  •  3 Tbsp onion marmalade
  •  salt and pepper to taste

How To Make Burgers

  1. Fry the Fry’s Homestyle No-Chick’n Burgers until well browned and cooked. Spread plant-based butter over the rolls, if using.

  2. Classic Cheese -Add the basting sauce to the burgers while cooking to coat. To assemble, layer the topping and the burgers between the rolls, finishing off with a squeeze of tomato sauce.

  3. Med-Inspired – Combine the plant based yoghurt, grated cucumber and lemon juice. Assemble the burgers starting with rocket, theyoghurt mix and topped with crispy onions.
  4. Saucy Mushroom – Fry the mushrooms until softened and browned. Use 1 Tablespoon milk to make a slury with the cornflour. Add the soy sauce, plant-based milk and cornflour slurry until it starts to thicken. Adjust the seasoning to taste and assemble the burgers. Adjust the seasoning to taste and assemble the burgers.

  5. Enjoy with your choice of fries or sweet potato fries.