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Eating veggie » Recipes » Quorn and Sunflower Seeds Burger Quarter Pounder

Quorn and Sunflower Seeds Burger Quarter Pounder

Prep time 10 mins, cook time 40 mins

Serves 4



Our new sunflower seed quarter pounder makes a mighty meal that has all the low-carbon credentials. It’s made with super low-carbon Quorn and is served with a crunchy seasonal veg slaw that saves on food miles. We’ve made this burger protein-packed, high in fibre and low in saturated fat too so it’s good for you and good for the planet.


For the burger

  • 50g chard roughly chopped
  • 470g Quorn mince
  • 1 medium free-range egg
  • 80g toasted sunflower seeds chopped
  • 1 tbsp tomato purée
  • 1 tbsp Engevita with B12
  • 1 tbsp Engevita with iron and vitamin D
  • 1 red onion finely chopped
  • 20g palm oil-free hard margarine grated
  • ½ tsp salt
  • 1 tsp pepper
  • 1 tbsp rapeseed oil to brush and fry

for the green slaw

  • 30g kale stems removed and finely chopped
  • ¼ white cabbage shredded
  • 30g celeriac, peeled and shredded
  • 1 tsp yogurt
  • 1 tsp mayonnaise
  • ½ tsp mustard

To assemble the burger

  • 4 brioche buns
  • 6 slices pickled cucumber chopped
  • 4 tsp tomato relish or salsa
  • ½ red onion sliced


  1. To make the burger: Half-fill a small saucepan with water and bring it to a boil. Blanch the chard in the water for 1 minute to wilt, drain well and pat dry with kitchen roll.
  2. In a food processor, add the chard, Quorn mince, egg, half the sunflower seeds, tomato purée, Engevita yeast flakes and half the red onion. Process quickly.
  3. Transfer the mixture to a bowl and add the grated margarine, with the other half of the sunflower seeds and onion. Season it to taste. Cover with cling film and place in the fridge for 20 minutes.
  4. Remove the bowl from the fridge. Divide the mixture into four and shape it into burgers.
  5. In a large frying pan, toast the inside of your buns until golden. Set aside. Add 1 tsp of rapeseed oil to the same pan and fry the sliced onion for 5 minutes, until golden. Place the burgers on a baking tray and brush with the remaining rapeseed oil. Grill them for 5 minutes on each side.
  6. To make the slaw: In a colander, add the shredded kale, pour over boiling water and drain well.
  7. In a mixing bowl, add the drained kale and all the remaining ingredients. Toss them together well.
  8. To build the burgers: Start by placing the slaw on the bottom bun, top it with the burger, then the pickled cucumber, onions, tomato relish or salsa and finish with the top bun.

    Note: Nutrition values given are only for the burger itself, excluding the bun and accompaniments.

Nutrition per serving

339 kcal
















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