Vegan Burger Supreme
Burgers are awesome. Growing up, we used to have one every couple of weeks, from either mums kitchen or the local take-out. So, inspired by a couple of friends, we decided to put a bit of a healthy spin on the traditional burger classic, culminating in one delicious, scrumptious, filling meal. You can mix up the ingredients according to your own personal taste, or what you have in the fridge. Lotsa love, BB xxx
1 x tin of chickpeas
1 x tin of sweetcorn
½ a bunch of fresh coriander
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
1 lemon , zest of
3 heaped tablespoons plain or gluten-free flour , plus extra for dusting
bunch spinach leaves
2 large ripe tomatoes
2 tablespoons pesto or smashed avocado
4 wholemeal or gluten-free burger buns
The Bondi Baker Method
Step 1- Drain and place the chickpeas and sweetcorn into a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks. Add the spices, lemon zest, flour and a pinch of salt, then pulse until combined, but not smooth – you want to retain a bit of texture.
Step 2- On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.
Step 3- Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
Step 4- Meanwhile, click off, wash and assemble spinach leaves, then finely slice the tomatoes horizontally.
Step 5- Spoon a large dollop of pesto or smashed avocado onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Serve with a crisp, green salad, if you like.