Vegan Burger | Cooking With Jade
American Food

Vegan Burger

Would you like fries with that?

My biggest food craving when the wheels touched down at La Guardia airport, after my journey around the world, was a good old American hashtag-tradish: a hamburger! What’s

more comforting than this simple sandwich?

INGREDIENTS

  • 2 Cups or 1 x 500 g tin of chickpeas
  • 1 1/2 Cups or 1 x 440 g tin of sweetcorn (optional)
  • ⅓ fresh coriander, (15g)
  • ⅓ teaspoon paprika
  • ⅓ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ¾ lemon
  • 4 heaped tablespoons plain flour, plus extra for dusting
  • Avocado Oil
  • 2 small round lettuce
  • 2 ½ large tomatoes
  • Tomato ketchup
  • 5 whole wheat burger buns

DIRECTIONS

  • Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
  • Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth.
  • On a flour-dusted surface, divide and shape the mixture into 5 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
  • Heat a splash of oil in a large frying pan over medium heat, add the patties and cook for 10 minutes, or until golden brown and cooked through, turning halfway.
  • Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
  • Squeeze a large blob of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves, and finally the burger tops.
  • Serve and enjoy!

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