This corn, spice, herb and lemon burger recipe is a treat. Cook chickpeas in a pot of salted water and corn in the microwave. Put the chickpeas and corn in a blender. Add fresh coriander, paprika, cumin, lemon zest, a pinch of salt and a tablespoon of flour. Mix everything without the mixture becoming completely liquid. Sprinkle flour on a baking sheet. Pour your mixture into circular cookie cutters to form four equal portions. Reserve the portions for thirty minutes in the refrigerator. Once the portions are solid, pour oil into the pan, and cook them for ten minutes, turning them, until they are golden brown. Wash lettuce leaves, and cut into slices two tomatoes. Toast hamburger buns. Add a touch of olive oil to soften them, or ketchup. Then, play stacking:lettuce, spicy corn preparation, tomato, cilantro. Serve with a side salad.
Vary the pleasures with a healthy and appetizing tofu burger. We teach you in a few steps how to make a tofu burger with Mediterranean flavors. In a bowl, mix fresh basil, mustard, organic honey, some grated lemon zest, freshly squeezed lemon juice, a spoonful of olive oil and three cloves of garlic. Add salt and pepper. Cut the tofu into slices, and put them in a dish. Lightly brush the tofu slices with your lemon and basil mixture. Leave to stand for an hour at room temperature, then put in the oven and select the grill mode. Grill the tofu for three minutes on each side. Meanwhile, mix in a small bowl a minced clove of garlic, pitted green olives and three teaspoons of light sour cream. Spread this mixture plus a dash of homemade mayonnaise on burger buns. Top with tofu mixture, lettuce and tomato slices. Taste. If you're not very good at cooking, skip the tofu preparation steps by buying a pre-cooked vegetable steak from the supermarket!
Impossible to resist this exquisite recipe that mixes Thai cuisine and a good burger. Preheat your oven to thermostat 6. Peel and grate a sweet potato. Place the grated sweet potato strips in a large bowl. Add coriander and fresh basil, a clove of garlic, ginger and crushed peanuts. Add oatmeal, and mix. Mix the chickpeas, and add them to the bowl. Beat everything together until you have a smooth paste. You can, if you wish, enrich the mixture with a dash of sesame or walnut oil, soy sauce or coriander. Add salt and pepper. On a baking sheet covered with parchment paper, pour the dough into a round cookie cutter to form four potato pancakes. Bake for twenty minutes. Remember to interrupt the cooking halfway to turn the patties. While your patties are cooking, prepare the peanut sauce in a blender. Mix a clove of garlic, peanut butter, lemon juice, a tablespoon of maple syrup, fresh ginger and black pepper. After cooking, allow the potato pancakes to cool for ten minutes. Serve on toasted gluten-free buns, with lettuce and tomato.
