AGONY CHEF: the problem with vegetarian burgers is making them so that they are firm enough to grill but soft enough to be pleasant to eat

Does chef have any tips for making a vegetarian burger suitable for a barbecue?

Toni Glover, Ulverston

The problem with vegetarian burgers is making them so that they are firm enough to grill but soft enough to be pleasant to eat. Drain a 400g tin of chick peas and a 340g tin of sweetcorn and place in a food processor. Add a small bunch or coriander, half a tsp paprika, half a tsp ground coriander, half a tsp ground cumin, zest of 1 lemon, 3 heaped tbsp. plain flour and a good pinch of salt. Pulse the processor until nicely combined but not smooth. Remove the mix from the processor and place on a well-floured surface. Shape into 4 equal sized patties roughly 2cm deep. Ensure they are well dusted with flour. Place into the fridge for at least 45 minutes to go firmer. On your barbecue it is worth getting a frying pan to ensure your vegetarian food doesn’t go near any meat products, so heat up your frying pan, add a good splash of oil add the burger and cook for about 10 minutes on each side, or until golden brown. Place a nice amount of tomato chutney on a toasted burger bun, add a couple slices of plum tomato, some thick sliced iceberg lettuce and a few coriander leaves, add the cooked burger and top with the bun lid. Serve with some red cabbage slaw.