Made out of mycoprotein, the scrumptious new QuornPro Vegan Beef Burger is primed to take centre stage. Grill it, griddle it, slice it, or cube it. Stack it excessive in epic burgers or toss it in a stir fry with a flourish of toppings, sauces or sides. No matter you do with it, put together to make mouths water.
Paul Jennings, Head of Culinary at QuornPro, says: “Burgers stay a prime menu alternative. We developed QuornPro’s new Vegan Beef Burger to assist operators meet demand for an unimaginable tasting, nice high quality protein that ticks all of the bins. With QuornPro there’s no compromise on style, vitamin and sustainability.”
QuornPro is pushed by the fervour of its culinary staff to change into the protein of alternative on menus. By means of innovation and dedication, QuornPro works with its companions to encourage daring artistic dishes on menus.
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QUORN RAW SLAW SMOKED CHEESEBURGER (vg)
QuornPro vegan burger, vegan brioche bun, mayo, lettuce, tomato, slaw pickled pink onions, cheese sauce
- 10 parts
Components
- 10 Quorn Vegan Beef Burgers
- 10 Vegan brioche bun
- 200g Gem lettuce
- 200g Gherkins
- 400g Tomatoes
- 200ml Burger sauce
- 10 Slices vegan smoked cheese
- 1kg Onion rings
Uncooked slaw
- 300g Pink cabbage
- 200g Pink onions
- 200g Carrots
- Seasoning
Preparation
- Wash lettuce and shred
- Wash and slice tomatoes
- Break up and toast bun
Methodology
- Sear the burger in a dry pan to char. Brush with oil and cook dinner in a scorching oven till cooked by way of. Prime with the smoked cheese and soften.
- Unfold the burger sauce over the underside of the bun.
- Prime with the lettuce, tomato and gherkin. Add the burger and pile on the uncooked slaw.
- Prime with the brioche lid and safe with a skewer. Add the onion rings and serve with the fries.
Chef’s Tip
Swap the onions rings for a hash brown and blend the slaw with BBQ sauce for an American themed burger.
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The publish QUORNPRO PUTS PROTEIN ON THE MENU appeared first on Bar Journal.
