Prep: 30 minutes • Cook: 30 minutes • Serves: 4

Cooked chickpeas – 500 gms
Parsley – 50 gms
Dill – 20 gms
Basil- 20 gms
Cumin- 1 tsp
Coriander powder – 1 tsp
Cayenne pepper – 1 tsp
Salt – 1 tsp
Shallots, peeled – 10 nos
Garlic clove – 5 nos
Egg – 1 no
Lemon zest – 2 tsp
Chickpea flour – 50 gms
Potato starch – 50 gms
Portobello mushroom – 4 nos
Extra virgin olive oil – 150 ml
Balsamic vinegar – 50 ml
Tomato, sliced – 1 no
Avocado, pitted – 1 no
Lemon – ½ no
Fonte cheese or gruyere cheese – 100 gms
Rocket or mizuna lettuce – 100gms

  1. Preheat oven to 180°C. In a blender, combine chickpeas, parsley, dill, basil, cumin, coriander, 5 shallots, 2 cloves of garlic and egg and blend till a coarse consistency.
  2. Remove mixture from blender and mix in cornstarch and half the chickpea flour. Combine until you obtain a ball. Cover and set aside to rest in chiller for 30 minutes.
  3. Peel and de-stem portobello mushrooms. In a blender, combine portobello stem, olive oil, balsamic vinegar, remaining shallots and garlic and blend to into a thick dressing. With the underside of the mushroom facing up, cover the mushroom with the dressing and proceed to bake them in the oven for 20 minutes.
  4. Dust your work station with the remaining flour and divide the chickpea dough into 8 portions and roll them into patties. Pan fry the patties on a pan with olive oil until crispy on the outside.
  5. To make the simple guacamole, roughly mash avocado with lemon juice and salt in a mortar and pestle or a blender.
  6. To construct the burger, start with a chickpea patty, guacamole, portobello, sliced cheese, lettuce, tomato, guacamole and top with another chickpea patty.