Vegetarian Mac and Cheese Bun Burger

Name: Vegetarian Mac and Cheese Bun Burger
Prep time: 2 h 20 min
Cook time: 45 min
Total time: 3 h 5 min
Yield: 4
Ingredients: For the burgers:; 2 packs of Quorn Quarter Pounders; [https://www.quorn.co.uk/products/quarter-pounder-burgers]; 4 curly green lettuce leaves; 4 tomato slices; 8 burger pickles; Tomato ketchup; Mayonnaise; * For the mac and cheese buns:; 400g macaroni; 25g low-fat margarine; 100g plain flour; 250ml milk; 300g reduced-fat cheddar, grated; 50g light cream cheese; 1 tsp mustard powder; 1 tsp garlic powder; ¼ tsp salt; ¼ tsp ground black pepper; Oil, for frying; 2 free-range eggs, beaten; 150g panko breadcrumbs

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Vegetarian Mac and Cheese Bun Burger, made with Quorn Quarter Pounders, tomato, lettuce, fried mac and cheese, served in a burger bun on a plate.

Quorn mac and cheese bun burgers are our twist on a classic dish! Try these delicious cheesy, creamy, fried mac and cheese buns made with Quorn Quarter Pounders for the most decadent burgers. Made for days when only a feast will do!

Meat Free Burger Recipes Vegan & Vegetarian Main Course Meals

Serves 4

185 mins

A Challenge

1025 cals
(Per serving)

22.6g of fat
(Per serving)

Quorn Vegetarian Quarter Pounder packaging.

Made with Quorn Vegetarian Quarter Pounder

See product See recipes

No Soy

Ingredients

For the burgers:
2 packs of Quorn Quarter Pounders
4 curly green lettuce leaves
4 tomato slices
8 burger pickles
Tomato ketchup
Mayonnaise
- For the mac and cheese buns:
400g macaroni
25g low-fat margarine
100g plain flour
250ml milk
300g reduced-fat cheddar, grated
50g light cream cheese
1 tsp mustard powder
1 tsp garlic powder
¼ tsp salt
¼ tsp ground black pepper
Oil, for frying
2 free-range eggs, beaten
150g panko breadcrumbs

Method

To make the macaroni cheese, cook the macaroni in a large pan of salted water and bring to the boil. Cook for 8 minutes or until al dente. Drain and set aside.
To make the cheese sauce, put a saucepan over a low heat and add the butter. Once the butter has melted, stir through 25g flour to create a roux. Gradually add the milk, mixing until you have a smooth sauce. Add the cheddar, cream cheese, mustard powder, garlic powder, salt and black pepper. Stir to combine.
Add the cooked macaroni to the cheese sauce then transfer to a lined baking tray. Transfer to the fridge to chill for at least 2 hours.
Once cooled, use a cookie cutter or chefs ring around 9 cm in diameter to cut out 8 disks for the buns. Set aside.
In 3 separate bowls, place the remaining flour, eggs and breadcrumbs. Dredge each macaroni cheese bun in the flour, followed by the egg and then breadcrumbs to coat. Set aside.
Cook the Quorn Quarter Pounders according to packet instructions.
Using a heavy-based pan, add enough vegetable oil to shallow fry. Fry each bun for 2 minutes on each side or until golden. Set aside and drain on a paper towel lined plate or baking rack.
To assemble the burgers, place a Quorn Quarter Pounder between two mac and cheese buns and top with lettuce, pickles, tomato ketchup and mayonnaise.