Cooking Time: 30 minutes
Servings: 4
Ingredients
- 1 can chickpeas (400 g), drained and rinsed
- 1 can corn (340 g), drained
- 1/2 bunch fresh cilantro
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 lemon (zest and juice)
- 3 heaping tbsp flour
- Canola oil (for frying)
- 1 small head of lettuce
- 2 large ripe tomatoes, sliced
- Tomato ketchup
- (Optional: 4 burger buns, toasted)
Instructions
- Prepare the burger mix:
- Add the chickpeas and corn to a food processor.
- Pick the cilantro leaves, reserving half for garnish, and add the rest (including stems) to the food processor.
- Add the paprika, ground coriander, ground cumin, flour, a pinch of sea salt, and lemon zest.
- Blend until combined but still slightly chunky to retain texture.
- Shape the burgers:
- Divide the mixture into 4 equal portions.
- On a lightly floured surface, shape each portion into a burger patty about 2 cm thick.
- Place the patties on a plate and chill in the fridge for 30 minutes to firm up.
- Cook the burgers:
- Heat a splash of canola oil in a large frying pan over medium heat.
- Fry the patties for 10 minutes, turning halfway through, until golden brown and cooked through.
- Prepare the toppings:
- Separate 4 nice lettuce leaves, wash, and pat dry.
- Slice the tomatoes.
- Assemble and serve:
- If using buns, spread a generous dollop of ketchup on the base of each toasted bun.
- Place the burger patty on top, followed by tomato slices, lettuce, and a few reserved cilantro leaves.
- Top with the remaining bun or serve without bread for a lighter option.
- Serve with a side salad:
- Pair the burgers with a fresh green salad for a complete meal.
Tip:
For an extra kick, add a dollop of spicy vegan mayo or a squeeze of fresh lemon juice on the burger.