Waldorf Burger and Pepper Kale Chips
A take on a traditional Waldorf salad, this burger has delicious crush from apple, celery and walnuts.
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
300 g curly kale
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) lemon zest
freshly ground black pepper
1 x 264 g Quorn Vegan Hot and Spicy Burgers
½ C (125 ml / 50 g) walnuts, toasted and chopped
½ C (125 ml / 60 g) celery, finely chopped
1⁄3 C (80 ml / 55 g) red onion, finely chopped
1 C (250 ml / 160 g) Granny Smith apples, diced
¼ C (60 ml / 60 g) coconut cream
2 Tbsp (30 ml) lemon juice
2 tsp (10 ml) honey
salt and pepper
4 vegan-friendly burger rolls
80 g cos lettuce leaves
2 (360 g) large Granny Smith apples, thinly sliced
handful of micro herbs to garnish
Preheat the oven to 190 °C.
Pull the kale leaves off the stems, tear into smaller pieces and toss in a bowl together with the oil and lemon zest. Spread out in a single layer on 2 baking sheets. Sprinkle with a little freshly ground pepper and salt. Bake for 10-12 minutes until dry and crisp. To ensure that the chips don’t burn, check every few minutes while baking and remove the smaller leaves if they are done before the rest. Set aside and allow to cool.
Increase the oven temperature to 200 °C.
Bake the Quorn Vegan Hot and Spicy Burgers for 19 minutes.
Combine the walnuts, celery, red onion, diced apples, coconut cream, lemon juice and honey together. Season with salt and pepper.
Place a few lettuce leaves and some slices of apple onto the bottom half of each burger roll. Add the Quorn Vegan Hot and Spicy Burger patties and then a good helping of salsa on top. Scatter with micro herbs and top off with the other halves of the burger rolls. Serve the burgers with kale chips on the side.
TIP: If preparing the apple slices in advance, leave them in a bowl of cold acidulated water (add 1 Tbsp (15 ml) of lemon juice to 1 C (250 ml) of cold water) to prevent browning. Add the apple slices and set aside until ready to use