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How to Make Tasty Vegan Burgers

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Ingredients:

1 can of chickpeas
1 can of sweet corn
Handful of green onions or chives
Juice of half a lime
4 tablespoons of your choice of flour plus a little extra for dusting
Your choice of oil
Burger buns, toasted
Avocado slices
Tomato slices
Dijon mustard

Directions:

1. To make the patties, combine drained chickpeas, drained corn, flour, and green onions in a food processor and pulse blend until combined but where there is still some texture, some chunkiness.

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2. Dust your hands with flour and transform mixture to 6 patties. Cover your hands with flour and shape the mixture into 6 (or more) patties. Place in the fridge for half an hour, then heat up oil in a pan and fry the patties until brown and crusty on both sides.

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4. To put the vegan burgers together, toast buns, add Dijon mustard, avocado slices, burger patty, and tomato slices.

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Enjoy these chickpea and corn burgers!

 
 

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Comments

Cannot wait to try these. They look fantastic. Wonderful pictures!!! Thank you so much. I love your recipes!

This is the first ever post of Dr. Kim's that I can't endorse wholeheartedly, because the combination of corn and wheat, two of the most genetically engineered and deformed crops in the U.S., are in the same serving in abundance, and this could be a recipe for inflammation. I would suggest organic sprouted grain bread and organic corn, and also, for the many people who are also corn intolerant, another ingredient substitution for the corn would be helpful. Thanks.

I was wondering if you have a suggestion for an alternative to using the corn in your vegan chickpea burgers. I have ulcerative colitis and the corn is difficult to digest for me. Would like to know if anything else would go well with the chickpeas. Thanks. Really enjoy your recipes and tips.

You might try cooked rice, or even cooked black beans. I have not tried these alternatives so cannot say how things will turn out, but those are common ingredients in vegan burgers. Good luck!

I have had success substituting the corn with small-chopped zucchini that I blanched using a strainer dipped into boiling water for about a minute. I then dumped the strainer into a clean dishtowel and wrung it out over the sink to removed excess moisture, before adding it to the recipe. I love corn but now have digestive trouble with it too. I heard that most of the USA corn crops have switched to a different strain which was meant for cattle feed and now used for high-fructose corn syrup, but dont quote me as I am going by an aging and vague memory of the info, LOL.

This sounds pretty good. The corn is a novel idea. No egg? It's Vegan. OK. The citrus juice and flour, after chilling, seem to hold the mixture together. The chives are so much more subtle than onions. No garlic? OK. The caveat to process briefly, not puree, is an excellent idea. Mushy burgers are not very appetizing. The pictures are beautiful. I think I will try this one. Thanks.

Can frozen or fresh corn be used instead of canned corn in this recipe?

 

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