Tasty | Vegan | Healthy | Gluten Free
I’m neither gluten free or vegan but I love to try and vary both my diet and culinary skills. Plus learning to cook really tasty healthy dishes can only be a good thing!
Quick, easy & full of flavour is the name of the game! Fresh herbs, good blend of spices and some lemon zest really pull these babies together.
TIP: When using Coriander (Cilantro) in stews & burgers chop up the stems and use them in the cooking and keep the leaves for garnish & salad. The stalks have a really good strong flavour & great texture so don’t let them go to waste!
These burgers can be enjoyed so many ways. The main picture above is on a brioche bun with salad, coriander, avocado & my own beetroot hummus.
I personally love them plated up with salad, hummus & toasted flatbread on the side. They are great too as a quick snack hot or cold on their own with a bit of tasty relish on the side so makes them perfect for packed lunches & picnics.
Make a pretty impressive brunch by putting them on a bed of wilted spinach and top them with a poached egg. Will set you up for the day! We have been snacking on them all day today just straight out of the frying pan with a bit of relish. Delish!!
I used tahini in this recipe to keep it vegan. Tahini gives a really nice earthy nutty flavour & also helps bind them but if you don’t have any just add half a beaten egg instead. It will work just as well.
Although my batch has not lasted more than 24 hours (cos I couldn’t help but eat them all!) I would advise making a few hours to a day beforehand and refrigerate. This gives the burgers better structure once chilled & for all the flavours to infuse. Pretty handy too if you want to have them ready the day before to save time the next day.
You can also replace the cornflour with regular plain flour. In keeping with the gluten free version it was my first time actually dusting the outside of burgers with cornflour rather than plain & made a great new discovery! The cornflour gives it a far more crisp outside when frying! You could also quickly fry these off and bake them in the oven but I just cooked them really slowly in the pan for about 12 mins.
Chickpea & Lentil Burgers
- 1 x 400g Can Lentils Drained
- 1 x 400g Can Chickpeas Drained
- 1 Onion Diced
- 1 Clove Garlic Crushed
- 1/2 Bunch Fresh Coriander Leaves & stems seperated
- 1 or 2 Birds Eye Chilli Optional
- 1 tsp Cumin Ground
- 1 tsp Turmeric Ground
- 1 tbsp Tahini Can be substituted with half a beaten egg
- 1 tbsp Cornflour For burger mix
- 1 tbsp Cornflour For dusting
- 2 tbsp Oil For frying
- Heat a little oil in frying pan on medium heat. Fry onions & garlic for 5 mins. Cool.
- Put chickpeas, coriander stems, turmeric, cumin, tahini, 1 tbsp cornflour, chilli, onions & garlic into food processor.
- Pulse until ingredients are combined but not too fine.
- Add lentils and pulse 3 or 4 more times. The reason I add in the lentils at the end is to keep the consistency. Add a generous salt & pepper
- Divide mixture into 6 and form into patties. You can also press each portion into a regular size cookie cutter to form more uniform patties.
- Heat oil in frying pan on med to low heat.
- Dust each burger in the remaining cornflour & fry for 10 to 15 mins turning occasionally.
- Garnish with coriander leaves. Assemble in burger buns, on a salad or top with a poached egg for a quick tasty breakfast!