I love having veggie burgers because they feel like a treat, when actually they can be really healthy. I made these veggie burgers (also vegan) using green lentils, chickpeas and sweetcorn, they were so easy to make and ended up being delicious. My boyfriend ate the burgers in wholemeal buns with various condiments while I enjoyed mine with some baby leaf lettuce and homemade guacamole.
- 1 can of green lentils
- 1 can of chickpeas
- 1 can of sweet corn
- The juice of half a lemon
- A bunch of fresh coriander
- About 1 cup of flour- I used brown rice flour ( the quantity might change depending on the consistency you end up with so add slowly to check if it needs more or less)
- 1 teaspoon paprika
- 1 teaspoon cumin
- A glug of olive oil
- Salt and black pepper to taste
- Pre-heat your oven to 200°C.
- Put all the ingredients: lentils, sweetcorn, chickpeas, lemon juice, olive oil, paprika, cumin, salt, pepper and chopped coriander into a food processor and blend together.
- Add in about half a cup of the flour into the mixture and blend again. I like to add in the other half slowly and mix it into the mixture with a spoon to keep an eye on the consistency so I can decide whether to use all of the flour or more. The mixture shouldn’t be too liquid or too thick as it’ll become dry and crumble, it should be at a consistency where it is easy to mould into burger shapes.
- Mould the mixture into even burger shapes. To do this I use some of the flour from the 1 cup to cover a surface and shape the burgers there. Avoid making them too thick so that they cook through fully in the oven.
- Place the burgers onto some baking paper on an oven tray and cook for about 40 minutes to an hour until they appear golden.