Switch up your veggie burger
Veggie burgers are the absolute pinnacle of vegan comfort food. All slathered in onions and swimming in vegan cheese? Man, we’re drooling just thinkin’ about it.
But eating the same burgers every time can get a little (dare we say it?) boring. If you fancy a bit of variety in your life – and you’re up for making the burgers yourself – this recipe’s got you covered.
Here’s a breakdown of the goodness inside:
- Chickpeas: great source of protein and fibre
- Coriander: rich in immune-boosting antioxidants
- Paprika: high in vitamins A and E
- Garlic: can help to prevent common illnesses (e.g. colds)
- Onion: rich in vitamin C, which helps regulate immune health
Super easy, totally tasty.
- Food processor
- 400g tin of chickpeas
- 1 onion (chopped)
- 3 garlic cloves (sliced)
- 60g fresh coriander
- 1/2 tsp paprika
- 1/2 tsp cumin
- 3 tbsp flour (use gluten-free if possible)
- 3 tbsp olive or rapeseed oil
- Heat 1 tablespoon of oil in a frying pan and fry the onion and garlic over a medium heat for 5 minutes.
- Drain the tin of chickpeas and add to a food processor with the cooked onions and garlic, paprika, cumin, coriander, and flour, and process it into a thick batter.
- Sprinkle a little flour over a baking tray and cover hands with it, then scoop the batter out onto the tray and form it into balls with your hands, using the back of a spoon to press into a burger shape.
- Place the baking tray with the burgers into the freezer, and freeze for 30-60 mins.
- Add 2 tablespoons of oil to a frying pan and add all 4 burgers to the pan, cooking over a medium heat for 5 minutes on each side.
Did you make this recipe?
Let us know how it turned out! Leave a comment below and post your creation on Instagram using #theglowingvegan