4 burger buns
1 tin of chickpeas (drained)
1 sachet Wild Fennel Co. Chicken Seasoning
1/4 cup plain flour (can be replaced with rice flour if you prefer)
2 large handfuls of kale (storks cut out
20ml olive oil
1/2 sachet Wild Fennel Co. Greens Seasoning
1 cucumber (peeled into strips, the center discarded or put to use elsewhere)
2 heaped tsp of Dog Town Curry & Dill Mustard
Crush the drained chickpeas in a large mixing bowl with a fork. Add the Chicken Seasoning, egg and flour and continue to mix and crush together until they have formed a coarse textured paste. Divide the mixture into 4 equal mounds within the bowl. Roll in your hands to form a large ball then gently press into a burger patty shape.
(Chef's tip - run you hands under cold water to prevent the mixture sticking).
Place the 4 chickpea patties in the fridge to firm up.
Heat a large frying pan and add the olive oil (be sure not to overheat and burn the olive oil. A medium heat is perfect). Put the kale in quickly being careful of any oil that may spit. Cook for 2 minutes or until wilted, then add Wild Fennel Co. mint seasoning. Mix and cook for a further minutes. Take off the heat and allow to cool slightly. Transfer to a mixing bowl and mix in the peeled cucumber strips. Place to one side and keep at room temperature.
For the curry mayonnaise, mix together the curry & dill mustard and the mayonnaise.
To assemble the burgers, brush a non-stick pan with a little olive oil and gently heat. Place all 4 burger patties in and cook on both sides for around 4 minutes or until golden and crisp. Whilst the patties are cooking, toast your buns under the grill. (There is the option to brush them with butter first should you be so inclined).