American Food 
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Vegan Burger Recipe
Would you like fries with that?
My biggest food craving when the wheels touched down at La Guardia airport, after my journey around the world, was a good old American hashtag-tradish: a hamburger! What’s
more comforting than this simple sandwich?
Ingredients
- 2
Cups or 1 x 500 g tin of chickpeas - 1 1/2 Cups or 1 x 440 g tin of sweetcorn optional
- ⅓ fresh coriander (15g)
- ⅓ teaspoon paprika
- ⅓ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¾ lemon
- 4 heaped tablespoons plain flour plus extra for dusting
- Avocado Oil
- 2 small round lettuce
- 2 ½ large tomatoes
- Tomato ketchup
- 5 whole wheat burger buns
Instructions
- Drain the chickpeas and sweetcorn, then tip into a
food processor . Pick the coriander leaves, adding half the leaves and all the stalks to the processor. - Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth.
- On a flour-dusted surface, divide and shape the mixture into 5 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
- Heat a splash of oil in a large
frying pan over medium heat, add the patties and cook for 10 minutes, or until golden brown and cooked through, turning halfway. - Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
- Squeeze a large blob 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, a few coriander leaves, and finally the burger tops.
- Serve and enjoy!
Tried this recipe?Let us know how it was!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
