The Best Vegan Burger

By AJloves2cook

"These vegan corn burgers are packed with spices, herbs and a hit of lemon zest – healthy and seriously satisfying" ~ Jamie Oliver

Ingredients

• 1 x 14.1oz (400g) can of chickpeas
• 1 x 12oz (340g) can of sweetcorn
• 1/2 a bunch of fresh coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• zest of 1 lemon
• 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

Preparation

Step 1

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 3/4in [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, snap 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.