So, I've gotten hooked on burgers - and today we're using my favourite bean - the chickpea.

I'll share here the recipe and instructions for the burgers, so that if you don't have the time to follow along, you can make it happen regardless.

This recipe will make many many burgers, which I suggest freezing to have on hand for whenever you want them.

You can use these quantities, or cut the recipe in ½ or ¼ - as you like.

To freeze the extra burgers, form them into patties, and store them in a container with parchment paper separating each burger, to ensure they don't stick.

BURGERS:

1.1kg chickpeas, soaked overnight and cooked, or use canned.

1 medium - large onion

1 small red onion

20g fresh cilantro

35-40g fresh parsley

1tbsp balsamic vinegar

juice of 1 lime

3 tsps cumin powder

1.5-2 tsps paprika powder

cayenne pepper to taste (omit if you don't like spicy)

salt & pepper to taste

1-2 tsps garlic powder or 3-6 garlic clover (optional)

A little water to blend/process - only if necessary, as little as possible.

Chop onions and fresh herbs, then add all ingredients to your food processor. Alternatively, use a blender, or, cut everything small, and mash/mix with a potato masher and your hands - all of these will work.

Once well processed, form into patties on a silicone sheet or piece of parchment paper, before adding to the oven at 180-200C.

Cook for 25-50 minutes, this is depending on how strong your oven is, and how soft or crispy you want the burgers - keep an eye on them, and find the sweet spot you like.

Form and freeze additional burgers for another day.

GUACAMOLE:

1-2 avocados (as much as you desire)

15-20g fresh cilantro (omit, or use parsley if you don't like cilantro)

1 medium tomato, finely chopped

1/2 - 1 small red onion, finely chopped

juice of ½ a lime

salt & pepper to taste

SALAD & PLATING:

Dress mixed greens and kale in olive oil, balsamic or apple cider vinegar, lime, salt and pepper.

Add a god handful of greens to your plate.

Add your first burger, then top with guacamole. Add another, more guac, another, then more guac... you get the idea, I make them 3 high, but skies the limit ;) you can also add sliced onion, bell pepper and gherkins to each layer of your burger stack too.

Finally top with some hemp hearts, micro-greens or sprouts (or anything else of your choosing), and you can sprinkle some paprika around the plate to add some colour.

I hope you enjoy this recipe, and please let me know how you get on!