Vegan burgers recipe
 These delicious vegan burgers are quick and easy to make. They can be prepared in advance and left in the fridge until you're ready to cook. Each serving provides 717 kcal, 26.9g protein, 86.4g carbohydrate (of which 11.4g sugars), 24.6g fat (of which 2.8g saturates), 20.1g fibre and 1.63g salt. 2 tbsp olive oil2 red onions, diced3 garlic cloves, finely chopped1 tsp ground coriander ½ tsp ground cuminpinch ground turmeric 1 hot red chilli, finely chopped 1 bunch fresh coriander and the stalks, finely shredded2 x 400g/14oz tins cooked chickpeas, drained1 lemon, juice only250g/9oz ground polenta2 tbsp sunflower oilsalt and freshly ground black pepper 2 tbsp olive oil 2 red onions, diced 3 garlic cloves, finely chopped 1 tsp ground coriander ½ tsp ground cumin pinch ground turmeric 1 hot red chilli, finely chopped 1 bunch fresh coriander and the stalks, finely shredded 2 x 400g/14oz tins cooked chickpeas, drained 1 lemon, juice only 250g/9oz ground polenta 2 tbsp sunflower oil salt and freshly ground black pepper ½ red onion, sliced ½ red pepper, sliced salt, to tastepinch ground sumac2 tomatoes, slicedlarge handful Cos lettuce leaves ½ red onion, sliced ½ red pepper, sliced salt, to taste pinch ground sumac 2 tomatoes, sliced large handful Cos lettuce leaves sriracha chilli sauce, to tastevegan mayonnaise, to taste4 burger buns sriracha chilli sauce, to taste vegan mayonnaise, to taste 4 burger buns Method Heat the olive oil in a pan and fry the onion and garlic for ten minutes until soft. Add the spices and coriander and cook for another minute. Remove from the heat.Pulse the chickpeas in a blender with the onion spice mix. Taste, season with salt and pepper, and add a squeeze of lemon juice. Form the mixture into stiff patties and set aside in the fridge until you are ready to cook. For the salad, salt the red onion and red pepper on a plate and leave for 20 minutes.When ready to cook the burgers, sprinkle the polenta onto a plate and press the burgers onto the polenta. Heat the sunflower oil in a pan and fry the burgers on both sides until cooked through. (Alternatively, you can bake these on an oiled tray for 15-20 minutes at 200C/180C Fan/Gas 6.)To finish the salad, wash the onion and pepper under cold, running water and drain. Sprinkle the sumac over the tomatoes. Combine the tomatoes with the Cos lettuce leaves, red onion and red pepper. Mix together the chilli sauce and mayonnaise in a small dish.Serve the burgers in the buns with the salad and chilli dip alongside. Heat the olive oil in a pan and fry the onion and garlic for ten minutes until soft. Add the spices and coriander and cook for another minute. Remove from the heat. Heat the olive oil in a pan and fry the onion and garlic for ten minutes until soft. Add the spices and coriander and cook for another minute. Remove from the heat. Pulse the chickpeas in a blender with the onion spice mix. Taste, season with salt and pepper, and add a squeeze of lemon juice. Form the mixture into stiff patties and set aside in the fridge until you are ready to cook. Pulse the chickpeas in a blender with the onion spice mix. Taste, season with salt and pepper, and add a squeeze of lemon juice. Form the mixture into stiff patties and set aside in the fridge until you are ready to cook. For the salad, salt the red onion and red pepper on a plate and leave for 20 minutes. For the salad, salt the red onion and red pepper on a plate and leave for 20 minutes. When ready to cook the burgers, sprinkle the polenta onto a plate and press the burgers onto the polenta. Heat the sunflower oil in a pan and fry the burgers on both sides until cooked through. (Alternatively, you can bake these on an oiled tray for 15-20 minutes at 200C/180C Fan/Gas 6.) When ready to cook the burgers, sprinkle the polenta onto a plate and press the burgers onto the polenta. Heat the sunflower oil in a pan and fry the burgers on both sides until cooked through. (Alternatively, you can bake these on an oiled tray for 15-20 minutes at 200C/180C Fan/Gas 6.) To finish the salad, wash the onion and pepper under cold, running water and drain. Sprinkle the sumac over the tomatoes. Combine the tomatoes with the Cos lettuce leaves, red onion and red pepper. Mix together the chilli sauce and mayonnaise in a small dish. To finish the salad, wash the onion and pepper under cold, running water and drain. Sprinkle the sumac over the tomatoes. Combine the tomatoes with the Cos lettuce leaves, red onion and red pepper. Mix together the chilli sauce and mayonnaise in a small dish. Serve the burgers in the buns with the salad and chilli dip alongside. Serve the burgers in the buns with the salad and chilli dip alongside.