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?
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
4 heaped tablespoons plain flour, plus extra for dusting
2 small round lettuce
2 ½ large tomatoes
5 whole wheat burger buns
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!