Vegan Burger



Vegan Burger
Recipe Type: Main Dish
Author: CoYo
This vegan burger will put an end to boring veggie burgers and can be cooked on the BBQ in the summer. The coconut milk yoghurt dip is a great and exciting alternative to mayonnaise.
  • 2 tbsp olive oil
  • 1 white onion, finely diced
  • 1 carrot, grated
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tin chickpeas (400g), rinsed and drained
  • 100g bread crumbs
  • 50g sunflower seeds
  • 200g Coyo natural vegan yoghurt
  • 1/2 tsp chilli flakes
  • 1 tbsp chopped fresh basil
  • 1 stalk of fresh chive, chopped
  • A pinch black pepper
  1. Preheat oven to 200C degrees.
  2. Heat 1 tbsp olive oil in a small frying pan. Add onion, grated carrot, garlic, cumin and coriander and sauté, stirring occasionally, for 5 minutes until soft.
  3. In a food processor, blend the sautéed veggie mix with the chickpeas until smooth. In a large mixing bowl, combine the chickpea mixture with the bread crumbs, sunflower seeds, salt and pepper; stir until fully mixed.
  4. Lightly grease a baking sheet. Form chickpea mixture into four burgers and lightly brush with the remaining olive oil. Bake for 20 minutes, turning halfway through baking.
  5. Whilst baking, make the coyo dip. Simply mix the coyo with the chilli flakes, fresh basil, chives and black pepper.
  6. Serve burger patties in a bun with salad, cucumber and coyo dip.


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