Category,
Total Time20 minsYields2 Servings

Serves: 4

 4 Fry’s Chick’n Patties, thawed *thawing reduces cooking time by 50%
 1 tbsp oil
 2 hamburger buns
 2 tbsp BBQ sauce
 2 slices vegan cheese
 4-6 pickle slices
 2 thin slices red onion
 ½ avocado, pitted and sliced
 ½ cup baby lettuces or chopped herbs
 2 tbsp vegan mayo
Pan Roasted Tomatoes
 1 tsp olive oil
 1 cup cherry tomatoes
 ½ tsp Italian seasoning
 2 tbsp pickle juice
 Pinch of pepper

Method

For the Pan Roasted Tomatoes
1

Preheat a large skillet over medium-high heat for 2-3 minutes, then add the oil and cherry tomatoes.

2

Stirring regularly, move the tomatoes around so they become glossy, then begin to blister and char on all sides.

3

Once they begin to burst open, stir in the herbs and a pinch of pepper then the pickle juice to deglaze the pan.

4

Transfer to a small plate immediately to cool. Carefully rinse the pan clean, then replace on the stove burner at medium-high heat.

For the Chick’n Patties:
5

When the skillet is hot and dry, add the oil and then the patties, searing for 3-4 minutes on each side, until lightly browned. Now you’re ready to build your Chick’n burger.

Serving Ideas:

Build your burger by smearing BBQ sauce on the bottom bun. Next add a chick’n patty, followed by a slice of vegan cheese, some pickles and red onion. Stack the second patty, followed by a few slices of avocado and then a spoonful of the pan roasted tomatoes on top, followed by a handful of baby lettuce or herbs. Finish the burger with a dollop of mayonnaise on the top bun and get you’re ready to go!

Tip:

Try with some skinny fries from your air fryer or enjoy it with a side salad.

Ingredients

Serves: 4

 4 Fry’s Chick’n Patties, thawed *thawing reduces cooking time by 50%
 1 tbsp oil
 2 hamburger buns
 2 tbsp BBQ sauce
 2 slices vegan cheese
 4-6 pickle slices
 2 thin slices red onion
 ½ avocado, pitted and sliced
 ½ cup baby lettuces or chopped herbs
 2 tbsp vegan mayo
Pan Roasted Tomatoes
 1 tsp olive oil
 1 cup cherry tomatoes
 ½ tsp Italian seasoning
 2 tbsp pickle juice
 Pinch of pepper

Directions

For the Pan Roasted Tomatoes
1

Preheat a large skillet over medium-high heat for 2-3 minutes, then add the oil and cherry tomatoes.

2

Stirring regularly, move the tomatoes around so they become glossy, then begin to blister and char on all sides.

3

Once they begin to burst open, stir in the herbs and a pinch of pepper then the pickle juice to deglaze the pan.

4

Transfer to a small plate immediately to cool. Carefully rinse the pan clean, then replace on the stove burner at medium-high heat.

For the Chick’n Patties:
5

When the skillet is hot and dry, add the oil and then the patties, searing for 3-4 minutes on each side, until lightly browned. Now you’re ready to build your Chick’n burger.

Serving Ideas:

Build your burger by smearing BBQ sauce on the bottom bun. Next add a chick’n patty, followed by a slice of vegan cheese, some pickles and red onion. Stack the second patty, followed by a few slices of avocado and then a spoonful of the pan roasted tomatoes on top, followed by a handful of baby lettuce or herbs. Finish the burger with a dollop of mayonnaise on the top bun and get you’re ready to go!

Tip:

Try with some skinny fries from your air fryer or enjoy it with a side salad.

Deluxe Southwest Chick’n Burger

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Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

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Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

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Want to Stock Fry's?

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