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2 packs Fry’s Big Fry Burger
vegetable oil — for frying
4 tbsp BBQ sauce
plant-based butter
4 sesame seed burger buns
chips — or sweet potato fries, for serving

For the classic cheese

cos lettuce — shredded
2 large tomatoes — sliced
1 red onion — sliced
4 slices plant-based cheddar flavoured cheese
2-3 gherkins — sliced
tomato sauce
salt and black pepper — to season

For the med-inspired

1 handful rocket
2 cup plant-based yoghurt
1 small mediterranean cucumber — grated
1/2 lemon
1/4 cup crispy onions
salt and black pepper — to season

For the sweet onion

caramelised onions — or onion marmalade
1 handful rocket
4 slices plant-based cheese
plant-based mayonnaise
salt and black pepper — to season


Fry the Big Fry Burgers until well browned and cooked, add BBQ basting sauce while the burgers are cooking.

For the the classic cheese and sweet onion burgers, add the cheese to the burger while it’s still cooking to allow the cheese to melt.

Spread plant based butter over the rolls, if using.

Classic Cheese

To assemble, layer the topping and the burgers between the rolls, finishing off with a squeeze of tomato sauce.


Combine the plant-based yoghurt, grated cucumber and lemon juice. Season with salt and pepper.

Assemble the burgers starting with rocket, the yoghurt mix and topped with crispy onions.

Sweet onion

Assemble the burgers by starting with a layer of mayonnaise, rocket, burger and top with caramelised onions.

Enjoy with your choice of fries or sweet potato fries.


To make quick caramelised onions cook 2 finely sliced onions in 2 tbsp olive oil until lightly golden, add 1 tbsp balsamic and 1 tbsp sugar, fry until dark and sticky.


Article written by: Food24

Photo credit: Eco & Beyond


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