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THIS Chicken Nugget Doughnut Burger, with Bacon Jam

Serves: 6

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  • Make six doughnuts: Blend the Zero egg with 150ml ice cold water & 10g vegetable oil for 30 seconds, then refrigerate until needed. 
  • Warm the oat milk to 37°C (body temperature). Add the yeast, butter and oil and leave in a warm place until frothy.
  • Mix the bread flour with sugar and salt.
  • Mix the warm milk mixture and Zero egg mix with the flour to make a dough.
  • Leave in a warm place until doubled in size..
  • Knock back and form 6 equally sized discs. Make a hole in the centre of each disc with a 1cm cutter.
  • Leave to prove for  about 45 minutes until doubled in size.
  • Fry in a deep-fat fryer at 170°C for approximately 6 minutes until coloured on both sides, then sprinkle with a pinch of salt and sugar.
  • Make the bacon jam. Finely dice onion and shallots. Sweat in a pan with a little oil, add THIS Isn’t bacon lardons and cook slowly for 10 minutes.
  • Add red wine vinegar, muscovado sugar and 200ml water.
  • Reduce on a medium heat until thick and syrupy.
  • Add espresso coffee and cook until liquid has evaporated.
  • Fry THIS Isn’t chicken goujons according to pack instructions.
  • Assemble all components as shown.