Pesto Quorn Burgers

Pesto Quorn Burgers are made by cooking diced shallots and crushed garlic in olive oil, then adding Quorn meat-free mince to lightly brown. Breadcrumbs made from whole wheat bread, plus egg and vegetarian pesto, are mixed into the cooked mince to form a burger mixture. After chilling to help the patties hold shape, the burgers are fried in olive oil until lightly browned. A sauce blends more pesto with fat-free Greek yogurt, which along with fresh arugula and light mozzarella, is layered inside brioche buns to complete the burger.

The burgers offer a combination of tender texture from the Quorn mince and binding egg, with herbal and tangy notes from the pesto. Cooking cautiously helps keep the patties intact, as they are more delicate than traditional meat burgers.

They are served as handheld sandwiches, but can be adapted for lower-carb diets by using lettuce wraps or substituting different breads. The inclusion of mozzarella adds a mild, creamy contrast to the savory burger. This recipe makes two generous burgers and can be adjusted for variety with different flavor additions.

Chill the patties for 30 minutes before cooking to help them hold together better.Flip the Quorn burgers gently during cooking as they are more delicate than beef burgers.Swap vegetarian pesto for harissa to change the flavor profile.Use a lettuce leaf as a bun substitute for a lower-carb option, though this may be messier to eat.Choosing regular burger buns instead of brioche can reduce calories by about 100 each.Smaller versions work well as party appetizers.