Serves: 4
Ingredients:
2 cans chickpeas, drained with 1/2 cup of the chickpea liquid reserved
2x340g cans of sweetcorn, drained
1 carrot, grated
2 cloves garlic, crushed
2 tbsp coriander leaves, chopped
2 tbsp parsley leaves, chopped
2 tbsp breadcrumbs
2 heaped tbsp flour, plus extra for dusting
2 tsp paprika
2 tsp cumin powder
salt and pepper, to taste
1/4 cup oil, for cooking
4 sesame seed burger buns
8 BioCheese Cheddar Slices
1 small lettuce, leaves pulled apart, rinsed and drained
1 tomato, sliced
1 portion of vegan garlic aioli (as in our taco recipe)
1-2 tbsp smoky chipotle sauce (depending on how spicy you like it!)
Method:
1. Combine chickpeas, chickpea liquid, sweetcorn, carrot, garlic, herbs and spices, breadcrumbs, flour, salt and pepper in a food processor, until the mixture forms a paste-like consistency.
2. Create patties with mixture on a flour-dusted surface (make sure the patties aren't too thick as you're doubling up!). Cover patties and refrigerate for a couple of hours to firm up.
3. Mix together your aioli and chipotle sauce until well combined. Set aside.
4. In a large fry pan, add some oil and grill the inside of your burger buns until slightly charred and set aside.
5. In the same fry pan, add some oil and cook your patties on one side until golden. Flip over and place a BioCheese Cheddar Slice on the cooked side, then cook until patty is cooked through. Expect the bottom side to be golden and the cheesy tops melted.
6. Spread the tops and bottoms of the burger buns with the chipotle aioli. On each bun bottom, place some lettuce leaves, slices of tomato, and two of the cheesy-topped burger patties. Place the tops of the burger buns onto your double cheeseburgers, serve and enjoy!
TIP: Serve the burgers with baked sweet potato fries for EXTRA deliciousness!