Spicy, crispy, meatless, filling and delicious. So whether you're giving Veganuary a bash or are just trying to cut back on meat throughout the year, these vegan burgers are healthy and seriously satisfying.
- 1 cauliflower, medium size
- 100g breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 15g fresh coriander
- 3 tablespoons plain flour
- 1 small round lettuce
- 2 large ripe tomatoes
- Coconut oil
- 4 wholemeal burger buns
For the tahini sauce:
- 1 clove garlic
- 4 heaped tbsp tahini
- Lemon juice (1 lemon)
- Pinch of paprika
- 1 tbsp extra virgin olive oil
- 1 pinch sea salt
To make the Tahini sauce:
- Crush the garlic using a pestle and mortar.
- To a medium mixing bowl, add tahini, lemon juice, garlic and sea salt. Whisk to combine.
- Taste and adjust flavour as needed.
- Cover and chill for 30 mins. When ready to serve, sprinkle with paprika and drizzle with olive oil.
To make the vegan burgers:
- Preheat the oven to 200℃.
- Wash the cauliflower and cut into florets. Put on a baking sheet, add a few generous lugs of olive oil and pop them in the oven until they’re golden brown (for about 20 minutes). Set aside to cool.
- Place the cauli florets, spices, chopped coriander, breadcrumbs and a pinch of sea salt in a food processor, then pulse until combined, not too smooth or else the mix will end up too soft and it’ll be difficult to make nice patties.
- On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties (roughly 2cm thick). Place in the fridge for 20 minutes to firm up.
- Place a large frying pan over a medium heat and heat a splash of oil, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
- Add a large dollop of tahini sauce onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, sweet onion, a lettuce leaf and finally the burger tops.
- Delicious served with fries!