How delicious does this stack of veggie goodness look? There’s no meat in sight with this totally veggie quarter pounder, which uses Portobello mushrooms and a Quorn burger to make one tasty sandwich.

 

mushroom-veggie-burger-recipe1 Quorn quarter pounder burger

1 crushed garlic clove

2 Portobello mushrooms

25g iceberg lettuce

15g ketchup

1tsp mayonnaise

Slice of beef tomato

Small gherkin

¼ tsp sesame seeds

Cocktail stick to secure

 

1. Bake the Quorn quarter pounder burger (oven 200C, Gas 6) for 15 mins. Meanwhile, spread the crushed garlic clove over the two Portobello mushrooms. Squirt with Frylight olive oil spray and bake for 10 mins.

2. Lay 1 mushroom upside down on a plate, top with the iceberg lettuce and mayonnaise. Add the burger, smother with the ketchup, then layer with a slice of beef tomato. Season and top with a small gherkin and the second mushroom. Sprinkle with ¼ tsp sesame seeds. Secure the burger with a cocktail stick.

 

160 calories per serving