Ingredients Serves 5
- 1 (15-oz/400 g) can chickpeas
- 1 (12-oz/340 g) can corn
- 0.5 oz/15 g cilantro
- 1/2 tsp paprika
- 1/2 tsp thyme
- 1/2 tsp coriander
- 1 lemon (only zest required)
- 2/3 tsp salt
- 3 tbsp breadcrumbs
- 2-3 tbsp vegetable oil
- 5 burger buns
- 1 large tomato
- 2 pickles
- 5 lettuce leaves
- 10 tbsp any spicy tomato sauce
For this recipe you will need 1.5 cup of cooked or 1 15-ounces can of chickpeas. If you cook chickpeas, let them cool.
Prepare zest of one lemon. Wash and roughly chop half bunch of cilantro.
Place 1.5 cups of chickpeas (drained), 1 can of corn (drained), cilantro, lemon zest, 1/2 tsp of paprika, 1/2 tsp of thyme, 1/2 tsp of coriander and 2/3 tsp of salt into a blender or food processor.
Process until everything is just combined, but don't turn into mash. That's because we want to feel the texture in our veggie burger.
Transfer the mixture into a large bowl, add 3 tablespoons of breadcrumbs. Mix thoroughly with your hands to ensure that ingredients are evenly distributed.
Using your hands form the mixture into desired size burger patties. I made 5 patties of 3.5 inches (9 cm) in diameter.
Put them into the fridge for 10 minutes to firm up.
Heat some vegetable oil in a frying pan over medium heat. Add the patties and cook for 2-3 minutes.
Then, lift one pattie and check whether it's brown enough. If so, flip the patties over and cook on the other side.
Before assembling your burger, I recommend to toast your burger buns on a skillet or a grill pan.
Make a burger with any veggies you like. Here is the most common way: bottom bun -spicy tomato sauce - pattie - tomato slice - pickles - onion rings - more sauce - lettuce leave - top bun. I used home-made salsa sauce which was very good with the burger. Enjoy!