For the burgers500g dried chickpeas, soaked overnight and drained1 onion, roughly chopped4 cloves garlic, roughly chopped2 red chilli, roughly chopped½ tsp ground turmeric2 tsp smoked paprika1 small bunch coriander2 eggs2 tbsp Dijon mustard2 tbsp tamari sauce1 tsp salt1 tsp ground black pepper2 tbsp toasted sesame oil1 tbsp vegetable oilTo serve8 slices firm mozzarella8 brioche buns, split and toasted4 tbsp mayonnaise2 tbsp sriracha sauceLettuce, leaves separated2 tomatoes, sliced
1 - Preheat your oven to 200C.2 - Add half of the soaked and drained chickpeas to the bowl of your multipro classic food processor, fitted with the knife blade and process until they are chopped coarsely. Tip into a large bowl and reserve.3 - Add the rest of the chickpeas, and all of the other burger ingredients, except the vegetable oil, into the bowl of the processor, and process until the mixture is a soft paste. Tip this into the bowl with the chopped chickpeas and stir together. Form the mixture into 8 equally sized patties using your generously vegetable oiled hands and place onto a parchment lined baking sheet.4 - Bake the burgers in the preheated oven for 10 minutes, then turn them over and bake for another 5 minutes. Add a slice of mozzarella to the top of each burger, and return to the oven for 3 more minutes, to allow the cheese to melt.5 - Whilst the burgers are baking, mix together the mayonnaise and sriracha, and spread over one side of each of the toasted buns. When the patties are ready, remove them from the oven and build the burgers, each with a slice of tomato and a leaf of lettuce. Serve!