For the burgers
- 400g tin of chickpeas, drained, rinsed and patted dry with kitchen paper
- Grated zest of 1 unwaxed lemon and juice of ½
- 8 large basil leaves
- 2 garlic cloves
- 1 tsp ground cumin
- 1 egg
- 100g (3 ½ oz) breadcrumbs or almond flour for a gluten free option
- ½ red onion, finely diced
- Coconut oil, for frying
- Salt and black pepper
For the sesame garlic roasted asparagus
- 250-300g (9-10oz) asparagus spears
- 1-2 tbsp olive oil
- 1 tsp sesame oil
- 3 large garlic cloves, minced
- 3 tbsp toasted sesame seeds
- Pinch of salt
- Preheat the oven to 220°C/425°F/Gas Mk 7.
- To make the burgers, simply place all ingredients (except the onions and breadcrumbs) in a food processor and season with salt and pepper. Blitz to form a rough paste. Transfer the burger mixture to a bowl and stir in 75g (21hoz) of the breadcrumbs and all of the diced onion. Form into 4 equal-sized patties and coat the patties in the remaining breadcrumbs. Place on a plate and chill in the fridge for 15 minutes.
- Meanwhile, toss the asparagus spears in a bowl with the oils, garlic, sesame seeds and salt, then pop them on a baking sheet and bake for 15-20 minutes until tender and crisping up at the tips.
- When the asparagus is nearly ready, heat some coconut oil in a pan over a medium heat and fry the burgers for 3-5 minutes on each side, until cooked through and golden brown. Remove the asparagus from the oven and serve with the burgers.