Jamie Oliver

The best vegan burger

Full of flavour

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The best vegan burger

Serves 4
Cooks In30 minutes plus chilling
DifficultySuper easy
Nutrition per serving
  • Calories
    417
    21%
  • Fat
    7.1g
    10%
  • Saturates
    1g
    5%
  • Protein
    18.1g
    40%
  • Carbs
    74.6g
    29%
  • Sugar
    6.1g
    7%
  • Salt
    1.3g
    22%
  • Fibre
    11.7g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    417
    21%
  • Fat
    7.1g
    10%
  • Saturates
    1g
    5%
  • Protein
    18.1g
    40%
  • Carbs
    74.6g
    29%
  • Sugar
    6.1g
    7%
  • Salt
    1.3g
    22%
  • Fibre
    11.7g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 x 400 g tin of chickpeas
  • 1 x 340 g tin of sweetcorn
  • ½ a bunch of fresh coriander
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 lemon , zest of
  • 3 heaped tablespoons plain flour , plus extra for dusting
  • sea salt
  • rapeseed oil
  • 1 small round lettuce
  • 2 large ripe tomatoes
  • tomato ketchup
  • 4 wholemeal burger buns
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Method

Drain and place the chickpeas and sweetcorn into a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks. Add the spices, lemon zest, flour and a pinch of salt, then pulse until combined, but not smooth – you want to retain a bit of texture.

On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.

Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden 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 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 tops. Serve with a crisp, green salad, if you like.

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