These Quorn burgers are homemade patties made with Quorn mince, onion, panko, and a little seasoning, then pan-fried and served in soft buns. The mixture is easy to shape after a short chill, and a golden crust gives the tender, savory centers a satisfying burger texture.
Ingredients
- 12 oz (340 g) frozen Quorn mince
- 2 tbsp (30 ml) neutral cooking oil, divided
- 1/4 cup (40 g) finely chopped yellow onion
- 1 large egg (about 50 g without shell), lightly beaten
- 1/2 cup (30 g) panko breadcrumbs
- 1 tbsp (15 g) Dijon mustard
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1.5 g) garlic powder
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (0.5 g) ground black pepper
- 4 burger buns (about 225 g total)
- 4 slices cheddar (about 85 g total), optional
- 4 lettuce leaves (about 20 g)
- 1 medium tomato (about 170 g), sliced
- 2 tbsp (30 g) mayonnaise, or another burger sauce
Instructions
- Cook the mince. Warm 1 tablespoon (15 ml) of the oil in a large skillet over medium heat. Add the frozen Quorn mince and cook for about 8 minutes, stirring and breaking up clumps with a wooden spoon. Follow the package directions if they differ. The mince should be hot throughout, with excess moisture cooked off so the patties will hold together rather than turn soggy.
- Cool the mince. Transfer it to a shallow bowl or plate and spread it out. Let it cool for 10 minutes, until it is no longer steaming. This brief cooling period helps keep the egg from starting to set when you mix the patty ingredients.
- Mix and shape. In a medium bowl, combine the cooled mince, onion, beaten egg, panko, Dijon, smoked paprika, garlic powder, salt, and pepper. Stir until evenly mixed. Divide into four portions and press each into a patty about 3/4 inch (2 cm) thick. Compact the edges gently; pressing too hard can make the burgers dense.
- Chill the patties. Set the patties on a plate lined with parchment and refrigerate for 15 minutes. This is a short setting period, not a long marinating step: it gives the crumbs time to absorb moisture and makes turning the patties easier.
- Pan-fry. Heat the remaining 1 tablespoon (15 ml) oil in a clean skillet over medium heat. Add the patties with space between them and cook for about 5 minutes on the first side. Turn carefully with a thin spatula and cook for about 5 minutes on the second side. Because this mixture contains egg, USDA FSIS lists 160°F (71°C) as the safe minimum temperature for egg dishes; check the center of a patty with a food thermometer. If it has not reached that temperature, continue cooking and check again.
- Add cheese and toast the buns. If using cheddar, place a slice on each patty during the final minute and cover the skillet briefly to help it melt. Toast the cut sides of the buns in a dry skillet or toaster for 1–2 minutes. Spread mayonnaise on the buns, add lettuce and tomato, and finish with a patty. Serve while hot.
Tips
- Get the texture right. Quorn mince can release moisture as it heats. Cook it until the pan is mostly dry, then let it cool before adding the egg and crumbs. If the finished mixture still feels loose, stir in another tablespoon of panko and give it a few minutes to absorb moisture. Avoid adding a lot at once, since too many crumbs can make the burgers dry.
- Shape evenly and turn gently. Matching the patties in thickness helps them cook at the same pace. Use a wide, thin spatula to flip each one only once if possible. If a patty cracks slightly at the edge, press it back together in the pan; the egg and crumbs will help it set as it cooks.
- Check your Quorn package. Quorn products and package directions can vary by product and location. This recipe is written for frozen Quorn mince, cooked before it is mixed into the patties. If using a different mince or a refrigerated product, follow its package handling directions and cook it as needed before mixing.
- Choose a binder that fits your diet. For a gluten-free version, use certified gluten-free breadcrumbs and buns. For an egg-free version, replace the egg with 1 tablespoon (7 g) ground flaxseed mixed with 3 tablespoons (45 ml) water; let it stand for 5 minutes before mixing. The patties may be a little more delicate, so handle them carefully.
Serving Suggestions
Serve the burgers as a classic bun-and-toppings meal, with crisp lettuce, tomato, mayonnaise, and cheddar. Pickles, sliced red onion, mustard, or barbecue sauce are easy additions; keep wet toppings modest so the bun does not become soggy. For a more substantial build, add a fried onion topping or a spoonful of coleslaw just before serving.
Pair them with oven fries, potato wedges, a green salad, corn on the cob, or crunchy slaw. If you are serving a group, put the patties and toppings on separate plates so everyone can assemble a burger to taste. The patties are also good without buns, served over a salad or alongside roasted vegetables with a dipping sauce.
Variations
Smoky barbecue: Replace the Dijon with 1 tablespoon (15 g) barbecue sauce and add 1/4 teaspoon (0.5 g) extra smoked paprika. Barbecue sauce often contains sugar, so keep the pan at medium heat and watch the crust closely to prevent it from darkening too quickly.
Herby and bright: Stir 1 tablespoon (4 g) finely chopped parsley and 1 teaspoon (2 g) lemon zest into the mixture. A little chopped chive also works. These fresh additions make the flavor lighter without changing the basic method.
Spicy: Add 1/4 teaspoon (0.5 g) cayenne or 1 teaspoon (5 g) hot sauce to the mixture. For a milder option, leave the spice in the patty and offer sliced jalapeños or hot sauce at the table instead.
Different toppings: Use Swiss, pepper jack, or a plant-based cheese in place of cheddar, or skip cheese altogether. A vegan Quorn product and egg-free binder can make the patties suitable for a vegan meal, but check the labels on the mince, bun, breadcrumbs, and sauce because ingredients vary.
Storage and Reheating
Refrigerate cooked patties within 2 hours of cooking, in a covered container, for 3–4 days. Store buns and fresh toppings separately so they stay in better condition. You can also freeze cooked patties in a single layer until firm, then transfer them to a freezer-safe container with parchment between layers; use within about 2 months for best quality. Thaw frozen cooked patties overnight in the refrigerator before reheating.
Reheat patties in a covered skillet over medium-low heat with a teaspoon of water to keep them from drying out, turning once. A microwave also works: cover the patty and heat in short intervals, turning if needed. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid reheating the same portion repeatedly. If you have shaped uncooked patties, keep them covered in the refrigerator and cook them within 24 hours.
Frequently Asked Questions
Can I make Quorn burgers with frozen mince?
Yes. This method starts with frozen Quorn mince and cooks it in a skillet before mixing it with the binder. Stir as it cooks so it heats evenly and releases excess moisture. If your package gives different preparation instructions, follow those directions for that product.
Why are my patties falling apart?
Common causes are mince that is still too wet, patties that are too thin, or turning them before the first side has formed a crust. Cook off excess moisture, chill the shaped patties for the full 15 minutes, and use a wide spatula. If the mixture is loose before shaping, add panko a tablespoon at a time.
Can I bake these instead of pan-frying?
Pan-frying gives the patties a more even golden crust, but baking is possible. Place them on a lightly oiled, parchment-lined baking sheet and bake at 400°F (200°C), turning carefully halfway through. Start checking after about 18 minutes; cooking time depends on patty thickness and the oven. Because the mixture contains egg, check that the center reaches 160°F (71°C).
Can I prepare the mixture ahead?
You can shape the patties up to 24 hours ahead and keep them covered in the refrigerator. Separate layers with parchment if stacking. For longer storage, freeze them on a tray, then pack them once firm. Thaw overnight in the refrigerator before cooking for the most even results.
Are all Quorn products vegan?
No. Ingredients differ across Quorn products and markets, and some products contain egg or other animal-derived ingredients. Check the package for the specific mince you buy. This recipe also uses an egg binder, so choose a suitable vegan mince and use the flaxseed binder described in the tips if making a vegan version.
Can I grill the patties?
They are more delicate than many meat-based burgers, so direct grilling can cause them to break or stick. If you want a grilled flavor, cook them in a grill-safe skillet or on a well-oiled grill tray over medium heat, and turn them gently. Make sure the mixture reaches the stated safe temperature before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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