Home Made Vegan Burger

Directions

Step 1

Drain the chickpeas and sweetcorn and place them in a food processor. Pick half of the coriander leaves and all of the stems and place them in the processor. Add the spices, flour, and a sprinkle of sea salt, then finely grate in the lemon zest and pulse until blended but not smooth — you want some texture.

Step 2

Divide and form the mixture into 4 equal-sized patties, about 2cm thick, on a flour-dusted board. Refrigerate for 30 minutes to firm up. In a large frying pan over medium heat, heat a splash of oil, add the patties, and cook for 10 minutes, or until brown and cooked through, rotating halfway.

Step 3

Meanwhile, remove four good lettuce leaves and wash and spin-dry them, then thinly slice the tomatoes horizontally.

Squeeze a generous dollop of ketchup onto the bottom of each bread (toast if desired), then top with the burgers. Layer over a few tomato slices, a lettuce leaf, a few coriander leaves, and lastly the burger tops. Delicious when accompanied with Cheezmir Cheddar Flavoured Vegan sliced cheese. Heat it for 2 mins for the Cheezmir vegan cheese to melt.

Bon a petit.