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A vegan burger in a bun

The best vegan burger

Chickpeas, sweetcorn, herbs & spices

A vegan burger in a bun

30 mins plus chilling

Not Too Tricky

serves 4

About the recipe

Packed with flavour, these vegan corn burgers are healthy and seriously satisfying.


nutrition per serving

417

Calories


7.1g

Fat


1g

Saturates


6.1g

Sugars


1.3g

Salt


18.1g

Protein


74.6g

Carbs


11.7g

Fibre


of an adult’s reference intake


Ingredients

1 x 400g tin of chickpeas

1 x 340g 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

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.

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