Crispy Pan-Fried Quorn Chicken-Style Burgers

Name: Crispy Pan-Fried Quorn Chicken-Style Burgers
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: 10½ oz (300 g) Quorn chicken-style fillets, fully thawed and patted very dry with paper towels; 1 large (50 g) large egg, lightly beaten; 2 tbsp (30 g) mayonnaise; ¾ cup (40 g) panko breadcrumbs; 3 whole (45 g) spring onions, trimmed and finely sliced; 1 clove (4 g) garlic clove, finely grated; 1 tsp (5 g) Dijon mustard; 1 tsp (2 g) smoked paprika; ½ tsp (½ g) dried thyme; ½ tsp (3 g) fine salt; ¼ tsp (½ g) black pepper, freshly ground; 1 cup (60 g) panko breadcrumbs, spread in a shallow dish; 3 tbsp (45 ml) sunflower or vegetable oil; 4 tbsp (60 g) mayonnaise; 1 tsp (5 ml) lemon juice, freshly squeezed; 4 buns (240 g) brioche burger buns, split in half; 4 leaves (40 g) little gem or soft lettuce leaves, washed and dried; 1 large (150 g) large tomato, cut into 4 thick slices; 12 slices (60 g) dill pickle slices, drained (optional)

From the MyKitchenBank Kitchen

Meat-free chicken-style patties made from Quorn fillets, bound with egg and mayonnaise, coated in panko and shallow-fried until golden. Served in toasted buns with lemony mayo, lettuce, tomato and pickles.

Prep: 25 min
Cook: 12 min
Wait: 20 min
Total: 57 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
10½ oz (300 g) Quorn chicken-style fillets, fully thawed and patted very dry with paper towels
1 large (50 g) large egg, lightly beaten
2 tbsp (30 g) mayonnaise
¾ cup (40 g) panko breadcrumbs
3 whole (45 g) spring onions, trimmed and finely sliced
1 clove (4 g) garlic clove, finely grated
1 tsp (5 g) Dijon mustard
1 tsp (2 g) smoked paprika
½ tsp (0.5 g) dried thyme
½ tsp (3 g) fine salt
¼ tsp (0.5 g) black pepper, freshly ground
For the coating and frying
1 cup (60 g) panko breadcrumbs, spread in a shallow dish
3 tbsp (45 ml) sunflower or vegetable oil
To serve
4 tbsp (60 g) mayonnaise
1 tsp (5 ml) lemon juice, freshly squeezed
4 buns (240 g) brioche burger buns, split in half
4 leaves (40 g) little gem or soft lettuce leaves, washed and dried
1 large (150 g) large tomato, cut into 4 thick slices
12 slices (60 g) dill pickle slices, drained (optional)

Equipment (8)

Food processor (or sharp knife and cutting board)
Large mixing bowl
Large 12-inch (30 cm) heavy non-stick or cast-iron frying pan
Baking sheet or large plate lined with baking paper
Wire rack that fits over a baking sheet
Shallow dish for the panko coating
Fish slice or wide spatula
Instant-read thermometer

Steps

Before you start

Thaw the frozen Quorn chicken-style fillets overnight in the fridge, or for about 2 hours on the counter, so they can be dried and chopped easily.
Check the labels: Quorn products and this recipe contain egg, so they are vegetarian but not vegan. Use vegetarian-friendly mayonnaise and breadcrumbs.
Plan for a 20-minute chill after shaping. It is essential for patties that hold together in the pan.
About 10 minutes before frying, preheat the oven to 200°F (95°C) and set a wire rack over a baking sheet inside it to keep the cooked patties warm and crisp.

1
Dry the fillets
- Place the thawed Quorn chicken-style fillets on a double layer of paper towels and press another sheet on top.
- Blot firmly until the surface feels dry, not slick.
- Cut each fillet into rough 1-inch (2.5 cm) pieces.
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Ready when: Fillets feel dry and tacky to the touch with no visible surface water.
Tip: Excess moisture is the main cause of patties that fall apart, so don't skip this.
2
Chop to a coarse mince
- Put the pieces in a food processor and pulse in 1-second bursts, 8 to 10 times, scraping down once.
- Stop when the texture looks like coarse minced chicken with some pea-sized chunks.
- Without a processor, chop very finely with a sharp knife.
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Ready when: Mostly small crumbs with a few pea-sized pieces, not a smooth paste.
Tip: Over-processing gives a gummy, rubbery patty; keep the pulses short.
3
Mix the patty mixture
- In a large bowl, combine the chopped Quorn, beaten egg, 2 tbsp (30 g) mayonnaise, ¾ cup (40 g) panko, spring onions, garlic, Dijon, smoked paprika, thyme, salt and pepper.
- Mix with your hands for about 1 minute until evenly combined and the mixture sticks together when squeezed.
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Ready when: A handful squeezed in your fist holds its shape without crumbling.
Tip: If it feels wet and sticky, add 1 tbsp more panko; if it crumbles, add 1 tsp mayonnaise.
4
Shape the patties
- Divide the mixture into 4 equal portions of about 125 g each.
- Press each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, pressing firmly so it is compact.
- Place on a baking-paper-lined tray and press a shallow dimple into the center of each.
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Ready when: Patties have smooth edges with no cracks.
Tip: Wet your hands slightly to stop the mixture sticking to them.
5
Make the lemon mayo
- Stir 4 tbsp (60 g) mayonnaise with the lemon juice in a small bowl.
- Cover and refrigerate until serving.
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Ready when: Smooth, loose-spreading sauce.
6
Chill the pattiesOven 200°F / 95°C
- Refrigerate the uncovered tray of patties for 20 minutes so the egg and breadcrumbs set and the patties firm up.
- Toward the end of the chill, preheat the oven to 200°F (95°C) and put a wire rack set over a baking sheet inside.
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Ready when: Patties feel firm when gently pressed.
Tip: You can chill them up to 4 hours, covered loosely, if you want to cook later.
7
Coat in panko
- Spread 1 cup (60 g) panko in a shallow dish.
- Press each chilled patty into the crumbs, turn, and press the edges too, so every surface is thickly coated.
- Shake off any loose crumbs.
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Ready when: No bare patches are visible on either side or around the edges.
Tip: Use one hand for handling patties and keep the other clean to avoid clumpy crumbs.
8
Pan-fry the pattiesOven 200°F / 95°C
- Heat the oil in a 12-inch (30 cm) frying pan over medium heat for 2 minutes until it shimmers.
- Add the patties and fry for 4 to 5 minutes per side, turning once.
- Turn the heat down to medium-low if the crumbs darken faster than this.
- Check the center of each patty with an instant-read thermometer: it must reach 165°F (74°C).
- Transfer the patties to the wire rack in the 200°F (95°C) oven to keep warm.
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Ready when: Deep golden-brown crust on both sides, and the center of each patty reads at least 165°F (74°C) on an instant-read thermometer.
Tip: Don't press down on the patties as they cook, as that squeezes out moisture and cracks the crust. If a patty is browned but under 165°F (74°C), lower the heat and cook 1 to 2 minutes more per side.
9
Toast the buns
- Wipe out most of the oil from the pan, leaving a thin film.
- Place the bun halves cut-side down over medium-low heat for 1 to 2 minutes.
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Ready when: Cut sides are light golden and slightly crisp.
Tip: Watch closely, as brioche browns quickly.
10
Assemble and serve
- Spread lemon mayo on both cut sides of each bun.
- Layer the lettuce, a tomato slice, a patty and the pickles, if using, on the bottom bun, then add the top bun.
- Serve straight away while the patties are crisp.
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Tip: Put the lettuce directly on the bottom bun so the tomato juice doesn't make it soggy.

Good to know

Tips

Make sure the Quorn is dry and the mixture is chilled; these two steps are what keep the patties together.
Keep pan heat at medium so the panko turns golden by the time the center is hot, rather than burning.
For a spicier burger, add ½ tsp cayenne pepper to the mix or stir hot sauce into the lemon mayo.
Cook one test patty first if you are unsure about seasoning, then adjust salt in the remaining mixture.

Make ahead

Shape the patties (without the panko coating) up to 24 hours ahead. Cover and refrigerate, then coat in panko just before frying. The lemon mayo can be made up to 2 days ahead.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: store cooked patties in an airtight container for up to 3 days. Freezer: freeze cooked, cooled patties for up to 2 months, with baking paper between them. Reheat from the fridge or frozen on a baking sheet in a 375°F (190°C) oven for 10 to 15 minutes until crisp and hot throughout (165°F / 74°C).

Substitutions

panko breadcrumbs → cornflake crumbs or regular dry breadcrumbs. Cornflake crumbs give a crunchier crust; regular breadcrumbs give a finer, denser coating.
brioche burger buns → sesame seed or gluten-free burger buns. Toast as directed; gluten-free buns may need an extra minute.
Dijon mustard → English mustard, ½ tsp. Gives more heat; use less as it is stronger.
spring onions → 2 tbsp finely chopped chives. A milder onion flavor.