The best vegan burger

Chickpeas, sweetcorn, herbs & spices

The best vegan burger

The best vegan burger

Serves 4
Cooks In30 minutes plus chilling
DifficultyNot too tricky
Nutrition per serving
  • Calories 417 21%
  • Fat 7.1g 10%
  • Saturates 1g 5%
  • Sugars 6.1g 7%
  • Salt 1.3g 22%
  • Protein 18.1g 36%
  • Carbs 74.6g 29%
  • Fibre 11.7g -
Of an adult's reference intake
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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 , (15g)
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 lemon
  • 3 heaped tablespoons plain flour , plus extra for dusting
  • rapeseed oil
  • 1 small round lettuce
  • 2 large ripe tomatoes
  • tomato ketchup
  • 4 wholemeal burger buns
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Method

  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.
  2. Add the spices, 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.
  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.
  4. Heat a splash of 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.
  5. Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
  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 tops. Delicious served with a fresh green salad.