A burger is an awesome thing, and I am a big fan of a veggie burger. I was looking for something to cook a stressed-out flatmate for dinner last week but still wanted to stay healthy: vegan burger is the answer!So just in time for the weekend, here's my first attempt (which I've now cooked twice).
This is a Jamie Oliver recipe from his website and I absolutely loved it. When it looks this good in the food processor you know it's going to be delicious! They've got a crisp outside but a really soft moist consistency inside - so if you're worried about a veggie burger being dry, there's no chance of that here.
Chickpea & Sweetcorn Burger
Makes 4
1 400g tin chickpeas
1 340g tin sweetcorn
1/4 bunch fresh coriander
1/4 bunch flat-leaf parsley
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
zest of 1 lemon
3 heaped tbsp brown rice flour (or alternative) plus more for dusting
1. Put all ingredients in the food processor and pulse until roughly blended: you want it chopped but not smooth.
2. Dust a surface with flour and shape into 4 equal sized patties. It's quite a wet mixture, don't worry.
3. Refrigerate for around 30 minutes to firm up.
3. Heat some olive oil in a frying pan and cook for about 15 minutes, turning once, until golden and crisp on the outside.
In my first photo I served this like a traditional burger: in a bun with lettuce, tomato and ketchup. I'm not giving the bread recipe here as it was pretty awful (Deliciously Ella's Sundried Tomato Foccacia). We didn't like it but the cat did.
Second time I served in a chickpea wrap with chilli sauce and slaw. It works in both!
The slaw is based on Nigella Lawson's Vietnamese Chicken & Mint Salad. The dressing is amazing and I can't get enough of it. Hot, sour, zingy - it must be tried!
Asian-style Slaw
1/4 red cabbage, finely sliced
1/4 white cabbage, finely sliced
1 white onion, finely sliced
2 large carrots, coarsely grated
1/2 bunch mint, leaves finely sliced
1 hot thai chilli, finely chopped (deseed if you don't want it too hot)
1 fat clove of garlic, crushed
1 tbsp agave nectar
1.5 tbsp rice wine vinegar
1.5 lime juice
1.5 tbsp thai fish sauce or vegetarian alternative
1.5 tbsp vegetable oil
1. Mix the chilli, garlic, vinegar, agave, lime juice, fish sauce, oil, onion and black pepper to taste. Set aside for 30 minutes.
2. Combine the other ingredients in a large bowl.
3. Pour the dressing over the vegetables and toss thoroughly to coat everything.
This keeps for several days in the fridge. Do experiment with other vegetables: the second time I used carrot and beetroot because it's what I had and that worked too.
Chickpea & Sweetcorn BurgerMakes 4
1 400g tin chickpeas
1 340g tin sweetcorn
1/4 bunch fresh coriander
1/4 bunch flat-leaf parsley
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
zest of 1 lemon
3 heaped tbsp brown rice flour (or alternative) plus more for dusting1. Put all ingredients in the food processor and pulse until roughly blended: you want it chopped but not smooth.
2. Dust a surface with flour and shape into 4 equal sized patties. It's quite a wet mixture, don't worry.
3. Refrigerate for around 30 minutes to firm up.
3. Heat some olive oil in a frying pan and cook for about 15 minutes, turning once, until golden and crisp on the outside.
In my first photo I served this like a traditional burger: in a bun with lettuce, tomato and ketchup. I'm not giving the bread recipe here as it was pretty awful (Deliciously Ella's Sundried Tomato Foccacia). We didn't like it but the cat did.
Second time I served in a chickpea wrap with chilli sauce and slaw. It works in both!
The slaw is based on Nigella Lawson's Vietnamese Chicken & Mint Salad. The dressing is amazing and I can't get enough of it. Hot, sour, zingy - it must be tried!
Asian-style Slaw
1/4 red cabbage, finely sliced
1/4 white cabbage, finely sliced
1 white onion, finely sliced
2 large carrots, coarsely grated
1/2 bunch mint, leaves finely sliced
1 hot thai chilli, finely chopped (deseed if you don't want it too hot)
1 fat clove of garlic, crushed
1 tbsp agave nectar
1.5 tbsp rice wine vinegar
1.5 lime juice
1.5 tbsp thai fish sauce or vegetarian alternative
1.5 tbsp vegetable oil
1. Mix the chilli, garlic, vinegar, agave, lime juice, fish sauce, oil, onion and black pepper to taste. Set aside for 30 minutes.
2. Combine the other ingredients in a large bowl.
3. Pour the dressing over the vegetables and toss thoroughly to coat everything.
This keeps for several days in the fridge. Do experiment with other vegetables: the second time I used carrot and beetroot because it's what I had and that worked too.
I'm going to try lots more veggie burgers as the summer goes on in search of the ultimate recipe so watch this space!
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