Makes 4, prep time 10 minutes, cooking 10 minutes (plus chilling time)
INGREDIENTS
1 tin of chickpeas, drained
1 tin of sweetcorn (200g), drained
1 cup of chopped coriander
½ tsp smoky paprika
½ tsp ground coriander
½ tsp ground cumin
¼ finely chopped seeded red chilli (optional)
1 lemon
3 tbsp plain flour, plus extra for dusting
Salt
2 tbsp olive oil
FOR THE SALSA
4 tomatoes, peeled, cored & diced
1 tbsp of tomato purée
½ red onion, finely chopped
1 garlic clove, grated
1 tbsp of white wine vinegar
½ lime, juiced
½ cup coriander, roughly chopped
Salt & pepper
TO SERVE
4 burger buns, lightly toasted
3-4 tbsp of vegan mayonnaise
Sliced red onion
Garlic & beetroot microgreens
(you can also use cress)
METHOD
FOR THE SALSA
Combine the tomatoes, purée, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Season to taste, cover, then refrigerate.
FOR THE BURGERS
Pour the chickpeas and half the sweet corn into a food processor.
Add the coriander, spices, chilli, flour, a pinch of salt and lemon zest.
Pulse the ingredients to combine. (You want to retain a bit of texture).
Add the remainder of the sweet corn and use your hands to combine.
On a floured surface, divide the mixture into four, roll into balls, then flatten into patties. (About 2cm thick).
Cool in the fridge for 30 minutes to firm up.
Heat the oil in a large frying pan over a medium heat, add the patties and cook on both sides until golden. (8-10 minutes).
TO SERVE
Lightly toast the buns, add a dollop of mayo, sliced red onion.
Add the burgers, salsa, then top with microgreens and serve.