Vegan Burger

Vegan Burger

Tags: Main meals

Whip up this delicious, veggie packed vegan burger for a flavoursome dinner. 


4 White Ciabatta Rolls
3 tbsp Mix it! Universal
400 g chickpeas, drained and rinsed
1 carrot, grated
1 onion, finely minced
2 garlic cloves, minced
15 g coriander leaves
1 tsp smoked paprika
1 tsp cumin
1 grated zest of an unwaxed lemon
Frylight sunflower oil


  • Drain the chickpeas, then tip into a food processor.  Add the carrot, coriander (leaves and stalks), onion, garlic, spices, flour, lemon zest and salt and pepper.
  • Pulse until combined, but not smooth – you want to retain a bit of texture.
  • On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
  • Heat frylight in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.

Serve in a toasted Schär White Ciabatta Roll with your favourite burger accessories, we like onion, tomatoes and gherkin

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