The Best Vegan Burger

🥘 Ingredients

• burger buns
  4
• chickpeas
  400 g
• coriander
  1/2 tsp
• cumin
  1/2 tsp
• flour
  3 Tbsp
• ketchup
• lemon zest
  1
• lettuce
  1 small
• paprika
  1/2 tsp
• rapeseed oil
• sea salt
  1 pinch
• sweetcorn
  340 g
• tomatoes
  2 large

🍳 Cookware

• food processor
• large frying pan

1. 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.

   chickpeas: 400 g, sweetcorn: 340 g, coriander: 1/2 tsp
2. 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.

   paprika: 1/2 tsp, cumin: 1/2 tsp, flour: 3 Tbsp, sea salt: 1 pinch, lemon zest: 1
3. 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. 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.

   rapeseed oil
5. 5

   Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.

   lettuce: 1 small, tomatoes: 2 large
6. 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.

   ketchup, burger buns: 4