Air Fryer Crispy Southern Fried Chicken Burger with Sweet Potato Fries
By The Vegetarian Butcher
Published on 05 September 2024
This crispy vegan chicken burger is delicious! A crowd-pleaser and a perfect main for an easy night in. Speedy and versatile, simply add your favourite toppings and you can’t go wrong. Our favourite pairings are a crunchy cabbage slaw and a vegan chipotle mayo for some kick.Time and servings
40 minsTotal time
2Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 300g pack M&S sweet potato fries
- 100g red cabbage, finely shredded
- 1 lemon, juice only
- 2 tbsp olive oil
- 200g pack The Vegetarian Butcher Vegan Hentastic
- 2 x burger buns or submarine rolls, halved and lightly toaste
- 4 tbsp Hellmann’s Vegan Chipotle Mayonnaise
- 1 little gem lettuce
- 2 tbsp sliced gherkins
Method
Step 1
Set the air fryer to 180°C. Tip in the fries and cook for 14 mins. Remove the tray, shake the fries then spray with a little light olive oil and continue cooking for 3 mins more at 200°C.Step 2
Meanwhile, toss the cabbage with lemon juice and olive oil. Mix well and set aside to lightly pickle.Step 3
Set the second draw of the air fryer to 200°C and allow to preheat for 3 mins. Add the Hentastic fillets and cook for 8 mins, until piping hot through and golden brown.Step 4
Spread the chipotle mayo over the buns, top with lettuce, Hentastic fillets, cabbage and gherkins. Sandwich on the lid and serve with crispy fries.Step 5
Cook’s tip: If your air fryer only has one draw add the Hentastic fillets to the draw when you increase the heat at the end of step 1 and then keep the fries warm whilst they finish cooking. If you don’t have an air fryer, follow packet instructions for oven or pan frying.