Coriander Veggie Burger

The Coriander Veggie Burger is a delightful twist on traditional burgers, featuring a fragrant blend of fresh coriander and vegetables, all encased in a soft bun. This vegetarian Chinese dish is bursting with flavor and is perfect for a light, yet satisfying meal.

Ingredients

• Chickpeas - 200 grams, cooked and drained
• Fresh coriander leaves - 50 grams, chopped
• Carrot - 1 medium, grated
• Red bell pepper - 1/2, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Cornstarch - 2 tablespoons
• Sesame oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Burger buns - 2
• Sliced cucumber - for garnish
• Sliced tomato - for garnish
• Lettuce leaves - for garnish

Steps

1. In a large bowl, mash the cooked chickpeas with a fork until mostly smooth.
2. Add the chopped coriander, grated carrot, red bell pepper, minced garlic, grated ginger, soy sauce, cornstarch, sesame oil, salt, and black pepper to the bowl.
3. Mix all the ingredients thoroughly until well combined.
4. Form the mixture into two equal-sized patties.
5. Heat a non-stick skillet over medium heat and add a little oil if desired.
6. Cook each patty for about 5-6 minutes on each side, or until golden and heated through.
7. Toast the burger buns in the same skillet until lightly browned.
8. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by the veggie patty, sliced cucumber, and sliced tomato. Top with the other half of the bun.
9. Serve immediately and enjoy your delicious Coriander Veggie Burger!

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in dietary fiber, promoting digestive health.

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