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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