Ingredients
- 2 x 400g tin of chickpeas – keep the chickpea water for merinques
- 1 handful of fresh coriander (including stalks)
- ½tsp paprika
- ½tsp ground coriander
- ½tsp ground cumin
- 1 lemon
- 3 heaped tbsp plain flour, plus extra for dusting
- Irish rapeseed oil (for cooking)
- 1 head of Irish Gem lettuce (keep the root to regrow)
- 2 large ripe tomatoes
- Natural yoghurt
- 4 slices cheese
- 4 brioche buns
- Drain the chickpeas and add into a food processor. Add half the coriander leaves and all the stalks.
- Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest and add the juice, then blend until combined (not too smooth as to keep some texture)
- On a floured surface, divide and shape the mixture into 4 equal-sized burgers and put in the fridge for 30 minutes to firm up.
- Heat a splash of rapeseed oil 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.
- Chop the remainder of the coriander and add to the yoghurt.
- Toast the buns in the pan or grill, Squeeze a large dollop of ketchup onto the base of each bun, then top with lettuce and the burgers. Top with a couple of slices of tomato, cheese, the yogurt dressing and burger bun tops. These are delicious served with a fresh green salad.
