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The best vegan burgers

Since starting my weight-loss program I’ve been mostly eating plants. I do have the odd “rare and appropriate days” or, as I prefer to call them, “retro days” where I eat like a pig (to the point of eating a pig) but for the most part I eat vegan.

Actually that’s not true. I eat beyond vegan, because I only eat plants. No processed stuff. No sugar. No salt. Just plants.

Now eating just plants has meant that at the time of writing this I’m down from 17 stone 1 pound to 15 stone 7.2 pounds. That’s pretty good going for a meat loving, sausage eating, doughnut guzzling pig.

The problem with eating just plants is that I get a bit bored with the recipes. Essentially I’m living off of plant stew or stir-fried plants (stir-fried with water instead of oil). So I’ve been looking for alternatives and I stumbled across a recipe by British TV chef Jamie Oliver for The Best Vegan Burgers. But it contains a few things that I’m not eating, so I made a few changes and they really are amazing.

You’ll need:

1 x 400g tin chickpeas

1 x 340g tin sweetcorn

1/2 bunch fresh coriander

1/2 teaspoon paprika

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 lemon

You’ll also need:

A food processor or meat grinder.

A grater that will allow you to zest the lemon

In Jamie’s original recipe you also add flour, but I took that out because it’s not a plant (yes I know the spices aren’t plants either but for some reason that’s ok).

Rather than the food processor I used my meat grinder and shoved the drained chickpeas and drained sweetcorn through it. I also threw the fresh coriander, stalks and all, in there as well.

The advantage of using the grinder instead of using a food processor is the texture of the chickpeas and sweetcorn resembles that of minced meat, which is perfect for burger making.

I then added the spices and the zest of the lemon and mixed it all together by hand.

Separate the burger mix in to 4 and flatten them out so they look like burger patties. You want them to be about 2cm thick.

Then pop the burgers in to the fridge for 30-minutes. This helps them firm up.

Next, you’ll want to cook them. Jamie fries his, but since oil is a major no, no right now I opted to grill them. So I put them on a non-stick tray and threw them under a medium heat grill.

You want to use the tray instead of the regular grill rack because you’ll find that you’ll lose some of your burgers through the holes in the rack. There’s no fat to drain away, so you’ll be fine.

Turn the burgers regularly and serve once golden brown.

I served two burgers per person with a lettuce and tomato salad, some grilled yellow peppers and homemade tomato sauce. Alternatively you could slice the lemon and drizzle some of its juice over everything.

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