With a whopping 20g of protein per 112g patty, the new succulent Big Fry Burger from The Fry Family Food Co. looks, sizzles and tastes just like a ground beef burger, but it’s crafted to inspire change for your health, the environment and the welfare of animals.
Here are a handful of yummy recipes to dress it (or any other burger of your choice) up, so that every member of your family will enjoy it!
Spicy Peanut Butter Burgers
Makes 2 burgers
INGREDIENTS:
2 Big Fry Burgers
30ml of oil to fry the burgers
1 tablespoon of oil to caramelize the onions
1 large onion, peeled
A pinch of salt
A pinch of sugar
Water, as needed
4 tablespoons peanut butter
1 avocado, peeled, pitted, and mashed
1 large lettuce head, cleaned and shredded
2 fresh buns, toasted
For the kimchi sauce:
3 garlic cloves, peeled and minced fine
1 half inch piece fresh ginger root, peeled and minced fine
3 spring onions, peeled and minced fine
1 tablespoon sesame oil
2-4 teaspoons* chilli powder
1 teaspoon sugar
1/2 cup vegan mayonnaise
*depending on heat / spice preference
INSTRUCTIONS:
Caramelize the onion: cut the peeled onion in half, and then slice to your desired thickness. In a large skillet over medium-low heat, heat olive oil. Add the onion, stirring to coat them in the oil. Cook on medium low heat. After 7-8 minutes, add salt and sugar, continue to cook, stirring every few minutes. Keep the heat low, and add water as needed, to keep the onions from drying out. Cook for 30 minutes or more until the onions are a rich caramel color.
Make the kimchi sauce: In a small bowl, whisk together all the kimchi sauce ingredients.
Cook the burgers: Heat 30ml of oil on high in a non-stick pan. Add the defrosted Big Fry Burgers and reduce to medium heat. Fry for 9 minutes, turning occasionally
Assemble the burgers: Spread kimchi sauce on toasted buns. Top with lettuce, then the Big Fry Burger patty. Add two tablespoons peanut butter to each burger patty, top with a generous amount of caramelized onions. Add more lettuce, a few tablespoons of mashed avocado, and several tablespoons of kimchi sauce, place the bun on top, and enjoy!
Big MacFry Burger
Makes 2 burgers
INGREDIENTS
For the burgers:
2 Big Fry Burgers
30ml of oil for cooking
2 slices of vegan cheese
1/2 a small onion, minced
1/4 cup shredded lettuce
2 dill pickle slices
2 large fresh buns
For the sauce:
1/2 cup vegan mayonnaise
1/2 tablespoon sweet relish
2 teaspoons dill pickle relish
1 teaspoon sugar
1/2 a small minced onion
1 teaspoon white vinegar
1 teaspoon tomato sauce
1 small pinch of salt
INSTRUCTIONS
Prepare the rolls: cut the rolls into 3 slices (2 bottom slices and a top slice).
Make the sauce: mix all of the sauce ingredients in a small bowl. Cover and refrigerate for an hour before serving.
Cook the burgers: Heat 30ml of oil on high in a non-stick pan. Add the defrosted Big Fry Burgers and reduce to medium heat. Fry for 9 minutes, turning occasionally.
Assemble the burgers: Lightly toast two bottom buns.
On the bottom bun, add 1 tablespoon of the sauce, 1 teaspoon of the onion, 1 cup of shredded lettuce, the dill pickle slices, vegan cheese, and one Big Fry Burger.
Place the other bottom bun on top, and top it with the same items mentioned above, but no cheese or pickles. Top with the remaining bun on top and devour!
Taco Burgers
Makes 2 burgers
INGREDIENTS
2 Big Fry Burgers
30ml of oil for cooking
1 tomato diced
2 jalapeños diced
1 onion diced
2 slices vegan cheese
1 pinch of coriander
1/3 cup shredded lettuce
4 tablespoons of salsa
1/3 cup of guacamole
2 tablespoons lime juice
1 small bag of tortilla chips
2 fresh buns
INSTRUCTIONS
Cook the burgers: Heat 30ml of oil on high in a non-stick pan. Add the defrosted Big Fry Burgers and reduce to medium heat. Fry for 9 minutes, turning occasionally.
Assemble the burgers: Add the burgers to the buns, top with guacamole and then add the other toppings as desired and the top of the burger. Enjoy!
Quesadilla Burgers
Makes 2 burgers
INGREDIENTS
2 Big Fry Burgers
30ml of oil for frying the burgers
5ml of oil to cook the tortillas
4 small tortillas
1 cup shredded vegan cheese
1/2 cup shredded lettuce
2 avocados sliced
1 jalapeño (optional)
1 cup salsa
INSTRUCTIONS
Set out 4 tortillas (2 for each burger) and top each with shredded vegan cheese.
Cook the burgers: Heat 30ml of oil on high in a non-stick pan. Add the defrosted Big Fry Burgers and reduce to medium heat. Fry for 9 minutes, turning occasionally.
Cook the tortillas: Lightly coat a second pan with cooking oil and heat to med/low heat. Place the tortillas (as many as will fit at a time) with vegan cheese upon the pan and wait for the cheese to melt. Remove and add additional tortillas.
Assemble the burgers: Place the burgers on the tortillas, and top them with your remaining ingredients. Finish off with the salsa and the tops of the tortillas. Cut in half and enjoy!
Asian Inspired Big Fry Burgers
INGREDIENTS
2 Big Fry Burgers
30ml of oil for cooking
For the chilli garlic mayonnaise
1/4 cup vegan mayonnaise
1 teaspoon chilli sauce (optional)
For the sauce
1/4 cup tomato sauce
2 tablespoons soy sauce
1/2 tablespoons lime juice
For the Asian slaw
2 cups shredded cabbage
1 cup matchstick carrots
2 teaspoons rice vinegar
1 teaspoon soy sauce
1 teaspoon lime juice
1/2 teaspoon sugar
1/2 teaspoon sesame oil
INSTRUCTIONS
Whisk together all of the sauce ingredients in a small bowl. Refrigerate.
Whisk together the chilli garlic mayonnaise ingredients in a small bowl. Refrigerate.
Toss the Asian slaw ingredients together in a bowl. Refrigerate.
Cook the burgers: Heat 30ml of oil on high in a non-stick pan. Add the defrosted Big Fry Burgers and reduce to medium heat. Fry for 9 minutes, turning occasionally.
Assemble the burgers: Spread hamburger buns with the chilli garlic mayonnaise, top with the Big Fry Burger patties, top with the sauce, followed by the Asian slaw and the tops of the burgers. Dig in!
For more delish recipes from Fry’s Beyond the Impossible Cookbook, you can download it for free here https://www.fryfamilyfood.com/za/our-cookbooks/
