Pesto Quorn Burgers

2 standard portions

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Ingredients

• 0.5 tablespoons Olive oil (for the shallots)
• 0.5 tablespoons Olive oil (for the burger)
• 175 g Quorn Meat Free Mince
• 2 Shallots (diced)
• 2 Garlic clove (crushed)
• 1 slice Whole wheat bread
• 1 Egg (whisked)
• 1 pinch Fine sea salt and ground black pepper
• 1 tbsp Vegetarian pesto (for the burger)
• 1 tbsp Vegetarian pesto (for the sauce)
• 4 tablespoons 0% fat Greek yogurt
• 2 Brioche buns
• 2 handful Rocket (arugula)
• 4 slices Light Mozzarella

Method

1. Heat 0.5 tbsp Olive oil in a pan and then add 2 Shallots and 2 Garlic clove and gently cook for 2 minutes.
2. Add 175 g Quorn Meat Free Mince and cook for a further 3 minutes.
3. Put 1 slice Whole wheat bread into a food processor and blend until it becomes breadcrumbs. Add to a bowl with the cooked Quorn mixture, 1 Egg, 1 tbsp Vegetarian pesto and 1 pinch Sea salt and black pepper.
4. Mix well.
5. Use your hands to form the mixture into 2 burgers and then put on a plate in the fridge for 30 minutes to firm up.
6. Heat 0.5 tbsp Olive oil in the pan again and then add the burgers and cook for 2 minutes each side.
7. Mix 1 tbsp Vegetarian pesto with 4 tbsp 0% Greek yogurt and add to 2 Brioche buns with 2 handful Rocket (arugula) and then top with the burgers and 4 slices Light Mozzarella.