We can all agree there’s no better dinner – or late-night meal – than burgers: mouth-watering, juicy and decadent, they’re the edible equivalent of blasting our favourite musical track on repeat.

They’re a classic go-to choice, whether you’re cooking for a date or your flatmates. No matter how the rest of the night pans out, at least we know everyone’s going to be very chuffed about what they’re getting on the food front.

It’s only natural that legendary quarter pounders are a staple in Naked Glory’s arsenal – they taste as delicious fried in a pan as they do grilled on the barbecue.

Cheating on meat has never been easier – or more popular, as we’re all trying to explore ways to cut back on eating meat, for health and eco reasons.

“Whilst meat eating has its benefits, it can be good to opt for a couple of non meat meals per week,” advises Daniel O’Shaughnessy, a nutritionist based in London and Berkshire who runs The Naked Nutritionist.

“Some choose meat-free Mondays, which can be a way to make it more fun for the family, introducing them to a new variety of foods.”

There are benefits to having less meat, for both your body and the planet.

“You’re more likely to eat more plants and vegetables which can support health and lower risk of diseases with more vitamins, minerals and fibre, and you can support environmental factors so can have benefits to the mind and doing your bit,” says O’Shaughnessy.

The recipe below adds a zesty Korean slaw for another healthy twist on the classic burger dish, with fresh, shredded carrots, cabbage, onions and coriander. This recipe also includes zesty corn pops for a new take on corn on the cob – just add Indonesian cupboard staple, Kecap Manis, for a tangy salty-sweet marinade.

Meat free meals are just as flavour-packed, tantalising and succulent as their carnivorous counterparts – you just need to know which brand to choose.

Naked Glory’s Quarter Pounders are total legends, The Meatiest Thing Since Meat. Want to try your own meat-free Quarter Pounders with tangy Korean-inspired sides? We’ve got the recipe for you below…

 

 

 

KOREAN-INSPIRED NAKED GLORY QUARTER POUNDER

 

Ready in about 20 minutes

 

Ingredients for slaw –

4 tbsp vegan mayo
1 tbsp chilli sauce
2cm piece ginger, peeled and finely grated
½ lime, zested and juiced
½ head pointed cabbage, finely sliced
3 small carrots, peeled into thin strips
2 spring onions, finely sliced
1 red onion, cut into 4 rings then the rest finely sliced
2 tbsp coriander, roughly chopped

 

Ingredients for Corn pops –

1 cooked corn on the cobs, cut into 6 discs
3 tbsp kecap manis
1 tbsp chilli sauce
½ lime, zested and juiced
1 tbsp sesame seeds

 

Ingredients for Quarter Pounder –

2 tsp vegetable oil
2 x Naked Glory Quarter Pounders
2 x slices Edam cheese (or vegan cheese)
2 x brioche buns, split (or vegan burger buns)
½ head little gem lettuce, leaves separated
1 large tomato, thickly sliced 

Method –

1. Tip the mayo, chilli sauce, ginger, lime zest and juice into a bowl and mix well until smooth.
2. Add the vegetables and sliced onions and toss to coat in the dressing. Set aside while you prepare the rest of the dish.
3. Place the sweetcorn into a heatproof bowl, cover with heatproof cling film and microwave on high for 2-3 minutes until hot through.
4. Mix the kecap manis, chilli sauce, lime zest and juice together in a bowl then divide between 2 serving bowls.
5. Tip the sesame seeds into 2 serving bowls then stick the corn on the cob discs onto wooden skewers and lay on serving plates, with the sauce and seeds alongside.
6. Heat a griddle until hot.
7. Rub the Naked Glory Quarter Pounders with the oil, then place on the griddle and cook for 6-8 minutes, turning half way through until browned and hot through.
8. Top with the cheese and cook for a further couple of minutes until the cheese has just melted. Season with black pepper.
9. Place the split brioche bases onto serving plates, then layer the lettuce and tomato on top.
10. Layer the Naked Glory Quarter Pounders onto the tomato, top with the red onion rings, some of the yakatori sauce and the brioche lid.
11. Serve straightaway with slaw and yakatori corn pops.