How to make homemade Quorn burgers. These tasty homemade Quorn burgers are really easy to make and an ideal vegetarian meat substitute for you or your vegetarian friends cooked on your stove, or on your BBQ.
These homemade Quorn burgers are so good that they were shared by Quorn themselves, to all their followers on their Facebook page. Thank you to Quorn for that endorsement of my recipe!
And I’m convinced that you too will love these burgers as they taste absolutely amazing AND they’re only 270 calories each!
That’s the thing about Quorn. Not only is it a fantastic healthy alternative to meat but it’s also really versatile.
In our efforts to reduce to a minimum the red meat we eat in our diets, and to try and eat as close as possible to a Mediterranean diet, Quorn is something that Lady Lynne and I are turning to more often.
If you haven’t tried Quorn yet, you should. It’s really good for you and it’s high in protein so you’re not loosing out on the protein you would normally get from a meat burger!
I’ve made this recipe both with and without the chilli and we prefer that little bit of heat the chilli gives but that’s our personal preference as noted in the recipe itself. Feel free to leave that out, particularly if you are making these with children in mind.
The other suggestion I’ll make for these homemade Quorn burgers is, after cooking in the pan, you can easily then place the burgers under a grill, top them with cheese and grill them until the cheese is melted.
I’ll confess to you here that I forgot to buy the cheese to do that and to show you in the recipe photographs. But hey, it’s not necessary and without cheese means these are altogether even healthier!
- 1 tsp olive oil
- 1 small onion finely diced
- 1 clove garlic finely diced
- 1 small red chilli finely diced (optional)
- 300 g Quorn mince
- 75 g wholemeal breadcrumbs
- 2 medium sized eggs beaten
- ½ tsp mild chilli powder optional
- 2 tbsp chopped coriander
- Salt and pepper
- 1 tbsp plain flour
- 1 tbsp olive oil
- Burger buns with iceberg Lettuce, slices of tomatoes and cucumber to serve
- Heat the tsp. olive oil over a medium heat in a large frying pan.
- Add the onion, garlic and chilli and gently sauté together, stirring continuously to avoid burning for 3-4 minutes.
- Add the Quorn mince and stir everything together for about 5 minutes until the mince mixture is quite wet, then remove the pan from the heat to allow the mixture to cool a little to be able to be handled.
- In a mixing bowl combine the mince mixture, breadcrumbs, beaten eggs, chilli powder, chopped coriander and season with a little salt and pepper.
- Using your hands form the mixture into 4 burger patties, coat very lightly with the plain flour and rest, covered in the fridge for at least 20 minutes.
- Heat the tbsp. olive oil in the frying pan, and gently cook the burgers on each side until lightly browned.
- Serve the burgers in the burger buns, on top of the iceberg lettuce and slices of cucumber, topped with slices of tomato.
The use of chilli here is optional.
The burgers can be frozen uncooked or cooked.
One Year Ago……
I can’t believe that it’s been a year since I was a volunteer at the Commonwealth Games. It wasn’t until I was checking back on some of my recipes, the Indian scrambled eggs one, that I realised it. What an amazing time for Glasgow and for the whole of Scotland that was. I look back with such fond memories, and I’m so glad I had the opportunity to take part, and to be part of the games.
Last year, when the games were on at this time we were really fortunate with our weather too. You know I’ve not been able to pull the BBQ out of the shed once yet this year. Lynne and I like to have at least one BBQ with our friends round every year. This recipe was made with the thoughts of that BBQ in mind, but I think it’ll have to be a grill up in the kitchen this year!
More frustratingly I just picked up my Dad yesterday from the bus station in Glasgow. He’s come down from Dundee to help out painting our fence in the back garden, which I started last year, but I haven’t had the time to continue. It’s probably going to be too wet to even venture out of the house. Still, he can sample my new gluten free muffin recipe coming to you on Thursday! 🙂
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