The Ultimate Vegan Burger

August 23, 2018

Ingredients

 

  • 1 x 400 g tin of chickpeas
  • 1 x 400 g tin of Black Beans (Perfect for an authentic colour)
  • 1 x 340 g tin of sweetcorn
  • ½ a bunch of fresh coriander
  • ½ teaspoon paprika
  • ½ teaspoon chilli powder
  • 1/2 teaspoon garlic powder 
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 x Jalepeno pepper
  • 1 lemon
  • 3 heaped tablespoons plain flour, plus extra for dusting
  • 1 x can of healthy, sparkling juice

 

Method

 

  1. Drain the chickpeas, beans, 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, diced jalepeno (optional) 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 - Season with salt and pepper
  5. Grill vegan bacon, season lightly with pepper
  6. Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
  7. 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, sliced jalapeno (optional), a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad/sweet potato fries
  8. Sit back and enjoy - We suggest serving with an ice cold can of Dalston's cola or Cawston Apple




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