The Best Vegan Burger
 Serves |  Total Time |
|---|---|
| 4 | 40 minutes |
Ingredients
400 g chickpeas
340 g sweetcorn
0.5 tsp coriander
0.5 tsp paprika- 0.5 tsp cumin
3 Tbsp flour- 1 pinch sea salt
1 lemon zest
some rapeseed oil
1 small lettuce
2 large tomatoes- some ketchup
- 4 burger buns
Cookware
- 1 food processor
- 1 large frying pan
Instructions
Step 1
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.
Step 2
Add paprika, cumin, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
Step 3
On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
Step 4
Heat a splash of rapeseed oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
Step 5
Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
Step 6
Squeeze a large dollop 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 buns. Delicious served with a fresh green salad.
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