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
- 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
- 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.
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