---
comments: true
tags:
  - jamie-oliver
  - vegetarian
---
# :hamburger: The Best Vegan Burger

![The Best Vegan Burger](../assets/images/the-best-vegan-burger.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 | 40 minutes |

## :salt: Ingredients

- :falafel: 400 g chickpeas
- :corn: 340 g sweetcorn
- :herb: 0.5 tsp coriander
- :hot_pepper: 0.5 tsp paprika
- :herb: 0.5 tsp cumin
- :ear_of_rice: 3 Tbsp flour
- :salt: 1 pinch sea salt
- :lemon: 1 lemon zest
- :oil_drum: some rapeseed oil
- :leafy_green: 1 small lettuce
- :tomato: 2 large tomatoes
- :tomato: some ketchup
- :hamburger: 4 burger buns

## :cooking: Cookware

- 1 food processor
- 1 large frying pan

## :pencil: Instructions

### Step 1

Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and
all the stalks to the processor.

### Step 2

Add paprika, cumin, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not
smooth – you want to retain a bit of texture.

### Step 3

On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the
fridge for 30 minutes to firm up.

### Step 4

Heat a splash of rapeseed oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until
golden and cooked through, turning halfway.

### Step 5

Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.

### Step 6

Squeeze a large dollop of ketchup 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 buns. Delicious served
with a fresh green salad.

## :link: Source

- <https://www.jamieoliver.com/recipes/vegetables-recipes/the-best-vegan-burger/>