This quick, simple and satisfying vegan burger recipe, from Katy Beskow’s book Easy Vegan Bible, makes for a delicious family favourite
IMAGE: LUKE ALBERT
When the need for a burger arises, it arises fast. Enter the 15-minute burger! This go-to recipe is quick, simple and satisfying. The burger mix is suitable for freezing: simply defrost, shape and fry lightly for fresh burgers with even less effort.
Speedy Chickpea Burgers
Servings: 2 people
Ingredients
- 1 x 400 g can of chickpeas, drained and rinsed, refrigerated until chilled
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp rose harissa paste
- generous handful of flat-leaf parsley including stalks
- generous handful of coriander including stalks
- 1 thick slice of day-old white bread grated into fine breadcrumbs
- 1 tbsp sunflower seeds
- 4 tbsp sunflower oil
- 2 white seeded bread buns toasted
- 2 heaped tsp vegan mayo
- 2 handfuls of wild rocket leaves
- 8 thin red onion rings
- generous pinch of salt
Instructions
- Add the chickpeas, cumin, smoked paprika, harissa, parsley and coriander to a high-powered blender or food processor and blitz until semi-smooth. A few chunks means extra bite!
- Carefully remove the mixture from the blender and shape into two flat burgers.
- Mix together the breadcrumbs and sunflower seeds on a plate, then press the burgers into the mix, coating on all sides.
- Heat the oil in a frying pan over a medium-high heat until hot. Carefully place the burgers in the pan and cook for 4–5 minutes on each side until golden.
- Arrange the toasted bread buns on plates. Place the cooked chickpea burgers into the buns, then top with vegan mayo and load over the rocket and red onion.
Notes
Keeping the chickpeas refrigerated before use gives your burgers a firmer texture.
Discover more delicious lunch recipes from The Home Page here and more tempting treats below…
