Burgers are a staple and never fail to satisfy our taste buds. An all time favorite is a veggie burger. With a twist on the original take, this version of the burger is both delicious and healthy and can satisfy your craving without the guilt of extra calories. The following recipe is Jamie Oliver’s healthy take on the vegan wholesome burger.
- 400 g tin of chickpeas
- 340 g tin of sweetcorn
- ½ a bunch of fresh coriander
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 lemon zest
- 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
- 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 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, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
- Toast the buns and squeeze a large dollop of ketchup onto the base of each, 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.
Picture from: www.jamieoliver.com