This recipe makes enough for 6-8 small burgers, or 4 larger burgers. I generally find 2 small burgers for lunch is good – served with or without a bun (I tend to bring one wrapped separate so it doesn’t get soggy!). These burgers keep well for 3-4 days in fridge and can be frozen so you can always make a big batch and freeze for later date.
#LunchBoxClub
Veggie burgers
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Ingredients
- FOR THE BURGERS
- 1 small tin of sweetcorn, rinsed
- 1 tin of chickpeas, drained + rinsed
- 1 carrot, grated
- 3 tbsp of spelt or wheat flour
- 1 heaped tbsp tahini
- 1 onion, peeled and diced
- 1 cloves garlic, grated
- Handful of Fresh coriander, leaves picked
- 1 tsp cumin
- 1/2 tsp coriander
- 1 tsp garam masala
- FOR THE SALSA
- 3 Plum tomatoes
- 1/2 red onion
- 1 tbsp olive oil
- 1/2 lemon
- 1 clove garlic
- FOR THE SALAD
- 2 heads Romaine lettuce
- 2 spring onion
- 300g cherry tomatoes
- 1/2 cucumber
- Jar of pickles/gherkins
- + Buns to serve
- + condiments
Instructions
Preheat oven to 180c. Heat 1 tbsp of olive oil in a frying pan over medium heat and fry the onion, garlic, and spices until soft and fragrant.
Add all the burger ingredients into food processor (incl. cooked onion + garlic) and mix until combined. If the mixture is too wet add a little extra flour, if it’s too dry a little extra tahini.
Shape burgers with hands and place on a flat baking tray lined with baking paper or sprinkled with flour. 6-8 burgers take approx 30 mins to cook. Flip them once during cooking.
To make the salsa, roughly chop the tomatoes and combine the salsa ingredients in a small bowl. Add a pinch of salt to taste.
Prep salad by washing and chopping veg. separate into 3 lunch boxes and assemble burger with bun and any condiments.
