Burgers, I love a good burger however when it comes to being vegan I’ve hardly found any good vegan burger recipes. So I decided to have a play about and make my own, it’s something I’ve been trying to do for quite a while and I feel that I’ve finally hit the nail on the head. These burgers are perfect, you can have them for dinner, a bite for lunch and they’d make an excellent edition the a BBQ in summer time! Oh and I’m now in love with vegan burgers!
As I said, it was impossible to find a nice meat free burger or any vegan burgers that I loved. I tried a few recipes I found and they tasted a bit off or the spices were overpowering. These ones have an amazing flavour but don’t overpower your senses and leave you needing a drink just to wash the taste away!
If you’re making these burgers I’d suggest serving them with pickles, lettuce, tomato and cucumber as shown in the pictures. I’d also maybe suggest fried onions if you don’t want to go down the fresh green salad look. I mean who doesn’t love fried onions? Maybe slice some vegan cheese and melt it onto the burgers while you fry them! The beauty about these burgers is you can change the topping to suit whatever you want and have any bun you want as long as it fits with your requirments, I’m even working on a cheese roll (vegan cheese though!).
When you stick them in the fridge I’d suggest putting them on non stick baking paper, it means they won’t get stuck to the baking tray and they’ll be easy to transfer to the frying pan once they’re ready. Spray a little frylight onto the tray to get the non stick paper to stay down as well. You can find more tips for cooking in this handy post I wrote!
As you can see above my burgers are all the same size, pretty easy to do in fact although you might think not. If you get a nifty buger mould then you can have all your burgers the same size and this way they can all take the same time in the fridge and in the frying pan, this is the one I use.
Let me know if you loved these burgers, the recipe below you’re going to get 4-6 burgers depending on the size you make them. Remember if you want more just double the recipe, espically if you’re making them for a BBQ or party. IF the mixture is a little too wet add a bit more flour as well, I found that the first time I tried making them! Enjoy and let me know what toppings you love with your burgers and maybe I’ll have to try something new!
Vegan Spicy Chickpea Veggie Burgers (Dairy Free, Gluten Free)
Ingredients
- 2 tins of chickpeas
- 2 tins of sweetcorn
- ½ a bunch of fresh coriander
- ½ teaspoon Harissa Paste
- ½ teaspoon ground coriander
- 1 lemon
- 4 heaped tablespoons plain flour , plus extra for dusting
- rapeseed oil (Frylight)
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 – you want to retain a bit of texture.
- On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, do this using a Burger Press or by hand around roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
- Heat oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
