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Cajun Burger with Quorn Pieces

A burger made of Quorn Pieces and spinach on a sesame seed bun with sliced tomatoes, cucumber, and lettuce on a slate with a small dish of coleslaw in the background.

Defrosted Quorn Pieces are blended with fresh spinach and a Cajun spice mix to create these delicious burgers. Serve on toasted buns layered with salad and a side of homemade slaw. Recipe courtesy of the Vegetarian Society.

Serves 4

50 mins

A Little Effort

559 cals
(Per serving)

15g of fat

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

High in Protein

Gluten Free

Low in Saturated Fat

No Soy



  • 300g Quorn Pieces, defrosted
  • 1 small onion, roughly chopped
  • 150g baby spinach
  • 1 tbsp Cajun spice mix
  • 1 egg, beaten
  • 50g dried breadcrumbs
  • 1 tbsp flour
  • 1 tbsp vegetable oil


  • 3 tbsp low-fat mayonnaise
  • 3 tbsp natural yogurt
  • 1 ½ tsp Dijon mustard
  • 1⁄2 lemon, juiced
  • 200g red cabbage, finely shredded
  • 1 medium carrot, peeled and grated
  • 1 red onion, finely sliced
  • Salt and freshly ground black pepper, to taste


  • 4 seeded burger buns
  • 60g salad leaves
  • 1⁄2 cucumber, sliced
  • 2 vine tomatoes, sliced
  • Salt and freshly ground black pepper, to taste


  1. Add the onion to a food processor bowl along with the spinach, Quorn Pieces and the Cajun spice. Blend in the processor until the mixture is quite finely chopped. Season with salt and black pepper.
  2. Transfer the mixture to a bowl, add the beaten egg and breadcrumbs then gently mix until the ingredients come together. Dust a chopping board with flour and shape the burger mix into four round patties about the same size of the rolls.
  3. Heat the oil in a frying pan and cook the burgers on a medium heat for 5 minutes on each side until piping hot and golden on the outside. Only turn them once.
  4. Meanwhile to prepare the coleslaw combine the mayonnaise, yogurt, Dijon mustard and lemon juice in a mixing bowl then add the red cabbage, grated carrot and red onion and mix well until all of the vegetables are coated in the mayonnaise. Refrigerate until needed.
  5. Meanwhile preheat the grill to a moderate heat and toast the burger buns for a couple of minutes until golden.
  6. To assemble place each burger on the toasted burger bun bases with salad leaves, sliced cucumber and tomatoes then top with the bun lid. Serve with the red slaw on the side.

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