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As planned we spent one quality time , just in the garden, off the electronic gadgets. Had some water gun fights to chill us down and then filled some water balloons and enjoyed the splash and splosh ! Oh what fun it was !!! 

In contrast to the gorgeous sunny weekend last week, we have been having rainy, gloomy, windy long weekend on and off. Whenever the sun decided to show up in intervals, we stepped out and tried to maximise the last weekend before the school officially reopens this Year. Oh where are you Sun ? Please come back ... And Rain Rain go away come again another day... I wish I could sing aloud and Rain God actually hears me and decides to shower somewhere else..

Nevertheless, I decided to recreate the burgers I made the previous weekend yet again but with some Blue Burger Cheese Slice.

 Castello had sent across some Blue Burger cheese slices and the deal was to recreate some delicious burgers and top them up with the new cheese slice. Using the opportunity of staying indoor, I made them yet again and it was as delicious as always.

I chose to make an Avocado Dip/Spread to top the burger , instead of Mayonnaise and ketchup as we always do.

4 Nos Seeded Burger Buns 

4 Chickpeas Burger Patty 

Avocado Dip 

Castello Blue Burger Cheese Slices ( Optional) 

Little Gem Lettuce

2 Salad Tomatoes, Sliced horizontally 

Finely chopped Onions 

1 Can of 400 g of Chickpeas/Garbanzo

Handful of Coriander leaves, finely chopped

1/2 of Medium Red Onion , finely chopped

1 Carrot, grated 

1 Tsp of Cumin Powder

1/4 Tsp Chilli Powder

Salt to taste

A good squeeze of Lemon Juice

Bread crumbs

3 Tsp of Plain flour

Oil

2-3 Tsp of Plain Flour

Couple of Tsp's of water

4-5 Tsp's of Bread crumbs

1 Ripe Avocado, deseeded, scraped out in a bowl

Juice of 1/4 Lemon

1/4 Tsp of Garlic Powder

1/2 Tsp of Freshly ground Pepper

Salt to taste

Bring together Cooked chickpeas,chopped coriander leaves, grated carrot, spice powders in a large mixing bowl. Using a potato masher, give them a good press. Alternatively if you are using a food processor, bring together everything and give it a good pulse. Make sure it doesn't get too mushy as we need to retain some texture. At this stage, add finely chopped onions, flour and mix them well. 

To prepare the patty, dust some flour on the working surface.Divide the mixture into 4 equal parts and shape them into equal sized patties and give it a good dust with flour. Place some water  and bread crumbs placed in 2 different plates. Very minimalistic-ally spread some water on the flour coated patty and now roll them in the bread crumbs until its uniformly coated. 

Heat your grill pan and add some oil and coat the pan uniformly. Slide the patty into the pan and give it good press with a spatula so that the we get an impression of the pan on the patty. Flip it and do it over again. Once its all crispy and brown , drain them to a kitchen tissue . Repeat the process with the rest of the patty.

Mash the avocado in a bowl . Incorporate the rest of the ingredients and give it a good mix.

Wash the lettuce leaves , pat them dry and prepare them for assembling.

Heat the grill pan.Toast the slider buns if you like. 

On the base of the buns, place the Lettuce leaves, then goes 3 Tomato slices, Cheese slice and warm cooked patty.

Spread the avocado Dip over the patty and add some finely chopped onions and finally the burger top. Enjoy them with a drink and more salad if desired.

NOTES:
I made the chickpeas patty of different sizes to fit the ages and appetite at home. You may shape them equally. Using Blue burger cheese slices is optional. If you love Blue cheese then this is it, It is full of body and flavor.  I added them for two of the buns and didn't for two. Without the cheese, this burger is completely wholesome and healthy.