They look bloody gawjus! Where did u find the recipe ? X
I adapted it from a BBC Good Food Mag, June ed.
For 4 burgers (serves 2 if you're greedy like me!):
400g chickpeas, drained
zest 1 lemon, plus juice of 1/2 a lemon
2 tsp ground cumin
1 red chilli, roughly chopped
2-3 cloves garlic, roughly chopped
1 egg
1 slice wholemeal bread whizzed into breadcrumbs (1 HEXB per portion)
1 medium red onion, 1/2 diced, 1/2 sliced
1 tbsp white wine vinegar
2 small wholemeal rolls (1 HEXB per portion)
2 slices reduced fat cheese (1/2 HEXA or 3 syns per portion)
2 pickled gherkins, sliced, if you like them
2 tbsp Heinz fiery chilli ketchup (1.5 syns per portion) or whatever you fancy
Salad to serve
- Whizz chickpeas, lemon zest & juice, cumin, egg, garlic and chilli and plenty salt & pepper in a food processor.
- Put it in a bowl with the chopped half of the onion plus about 3/4 of the breadcrumbs and mix thoroughly
- Form into 4 burger shapes and press remaining breadcrumbs over each side. Chill in fridge to firm up until you're ready to cook
- Meanwhile caramelise the sliced red onion in Fry Light and 1tbsp white wine vinegar. Prepare salad.
- When ready to cook heat a non-stick pan, spray with Fry Light and cook each burger for about 4-5min on each side, until browning.
- When cooked, take 2 burgers, put a slice of low fat cheese on each and microwave for about 45secs until melting.
- Serve as:
bun base - lettuce - caramelised onion - burger - gherkin - 1 tsbp fiery ketchup - bun lid.
Works out at 2 HEXBs for the breadcrumbs/roll plus half a HEXA or 3 syns for the cheese and 1.5 syns for the ketchup.
I dont think it needed anywhere near a whole egg, it made it very mushy, more like hummous before the breadcrumbs went in. Next time I'd use half an egg, if that. Then you probably wouldn't need as many/any breadcrumbs to hold it together so also saving HEXB/syns.
Just a sprinkle would be plenty I think. 
