Quorn Katsu Curry Burger with Crispy Slaw
Vegan Quorn crunchy fillet burger sliced and served katsu-style with homemade curry-ketchup sauce, steamed rice, tangy cabbage slaw, and fresh spring onion garnish. The burger is air-fried until golden, then cut into strips and plated with vibrant accompaniments for a plant-based take on Japanese-inspired comfort food.
Ingredients
- 1 pack Quorn crunchy fillet burger, frozen
- 1 ¼ cups white rice, drybrown rice1:1.2Full guide →
- 5 oz cabbage, thinly slicedthinly sliced green cabbage1:1
- 2 tbsp rice wine vinegar
- 1 tsp salt
- ½ cup ketchuptomato paste + sugar2 tbsp ketchup = 1 tbsp paste + 1.5 tsp sugarincreases:acid slightlyFull guide →
- 2 tbsp soy saucetamari1:1soygluten-freesoy-freeFull guide →
- 1 tbsp brown sugar
- 1 tbsp mirinhoney1:1Full guide →
- 1 ½ tsp vegan Worcestershire saucesoy sauce0.5 tsp vegan WS = 0.5 tbsp soysoyadds glutenadds soy
- ½ tsp ginger, dried
- ½ tsp garlic, dried
- spring onions, thinly sliced
- lemon wedges
Instructions
- 1
Cook rice according to package instructions and set aside.
- 2
Preheat air fryer to 400°F.
- 3
Place frozen Quorn crunchy fillet burger in air fryer and cook for 6 minutes.
- 4
Flip burger and continue cooking for another 6 minutes.
- 5
In a large bowl, toss sliced cabbage with vinegar and salt and let sit until ready to serve.
- 6
In a separate small bowl, whisk together ketchup, soy sauce, brown sugar, mirin, vegan Worcestershire sauce, dried ginger, and dried garlic.
- 7
Once burgers are done cooking, slice into 1 inch thick strips.
- 8
Serve sliced burgers with rice, sauce, slaw, and garnish with green onions and lemon wedge.
Tips
Prepare slaw 10-15 minutes ahead so cabbage softens slightly and flavors meld.
Whisk katsu sauce components while burgers cook to save time.
Do not skip flipping burger halfway through air frying to ensure even cooking.
Slice burgers while still warm for cleaner cuts.
Good to Know
Store katsu sauce in airtight container in refrigerator up to 5 days. Slaw best consumed within 24 hours; liquid accumulates. Leftover sliced burger can be reheated in air fryer at 180°C for 3 minutes.
Prepare katsu sauce up to 5 days ahead. Cook rice up to 1 day ahead and reheat gently. Slice cabbage and prepare slaw up to 4 hours ahead but do not dress until 30 minutes before serving.
Serve immediately after slicing burger while warm. Arrange rice in center of plate, top with burger strips, spoon katsu sauce over burger, add slaw to side, garnish with spring onions and place lemon wedge for squeezing.
Common Mistakes
Do not skip flipping burger at 6-minute mark to avoid uneven browning and uncooked center.
Do not dress slaw too far ahead to avoid soggy texture.
Do not use regular soy sauce if avoiding gluten without substitution.