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Homemade Vegetarian Burgers with Cheese & Onion

(6)

4 out of 5 stars

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Quorn Vegetarian Mince burger in an open bun with salad, tomato and red onion on a striped plate.
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Looking for inspiration for dinner tonight? Look no further than this flavour bomb of cheese and onion combined into a tasty homemade vegetarian burger. This Quorn Mince Burger with cheese is perfect for a family fakeaway or a delicious dinner - add fresh rosemary and onions for even more flavour!

Our Vegetarian Mince makes the perfect homemade vegetarian burger. Bound together with breadcrumbs, cream cheese and a beaten egg, they're so easy to shape and cook - ideal for summer BBQs or cosy weekday dinners.

Vegetarian Mince Recipes Meat Free Burger Recipes Vegan & Vegetarian BBQ Recipes

Serves 4

25 mins

A Little Effort

225 cals
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

Ingredients

  • 175g frozen Quorn Meat Free Mince, defrosted
  • 1 tablespoon vegetable oil
  • 1 small onion, finely diced
  • 1 teaspoon dried rosemary
  • 2 slices wholemeal bread, made into crumbs
  • 40g vintage cheddar cheese, grated
  • 75g low fat cream cheese
  • 1 tablespoon vegemite, dissolved in 1 tablespoon boiling water
  • 1 tablespoon fresh parsley, finely chopped
  • 1 medium egg, beaten
  • Vegetable oil, extra

Method

  1. Heat oil in a frying pan over medium heat, add the onion and rosemary and cook gently for 5 minutes or until the onion is softened, but not browned.
  2. In a large mixing bowl, place defrosted Quorn Mince, breadcrumbs, grated cheese, cream cheese, cooked onion and rosemary. Mix well to distribute cream cheese throughout the mixture.
  3. Add the vegemite, parsley, beaten egg and season with salt and pepper. Mix well to combine.
  4. Shape mixture into burgers (makes approximately 8 burgers).
  5. Heat oil in a large non-stick frying pan over medium heat. Cook the burgers for 4 minutes on either side or until piping hot. Serve in burger buns with sliced tomato, lettuce red onion and chutney.

Recipe Inspiration

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The nation has spoken

(6)

4 out of 5 stars

Karl

5 out of 5 stars

Made them and added Branston pickle instead of vegiemite and it was delicious. I opted to grill them, took slightly longer but was full of flavour. I’m going to make some for the bbq one day and cook on a flat plate and finish over the flame. Will keep you posted.

Karl Donaghey

4 out of 5 stars

4 stars before I taste them!!! Really enjoyed making these....

Rosezanna Mackenzie

5 out of 5 stars

Really good indeed well impressed

Teresa Neale

5 out of 5 stars

At last I can have a burger that tastes divine. Fabulous recipe, can't wait to make one for my veggie granddaughter, bet her none vegie mom pinches one. lol Thanks

Donna

5 out of 5 stars

These are lovely, I’ve modified the recipe slightly to make them chilli burgers. So tasty

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