This mixture will yield six burgers.
Add a splash of olive oil to a frying pan then add the spices. To make most of the flavours, toss the spices in the oil for a minute or so, then add the chopped onions and cook for a couple of minutes, then add the mushrooms and cook until both are soft. Take the pan off the heat and let the mixture cool a little, then put them into a bowl with the chickpeas and oatmeal. Add salt and pepper then use a potato masher to mash everything together, then add a beaten egg and stir everything together to bind.
Add a little more olive oil to the frying pan that you cooked the spices, onions and mushrooms in, and heat on a medium heat.
Once the oil is hot, place the cooking ring on the pan and press the mixture into the ring to give your burger shape. Depending on the pan, you might be able to fit a second burger. After about 40 seconds, remove the ring and press the burger gently with a spatula against the pan. Reduce the temperature to a low heat. Turn the burger after 3 minutes, then cook the other side for another 3 minutes.
Garnish to taste. Viv served her burgers on a slice of sourdough bread with nettle and pea puree, garnished with homemade red cabbage sauerkraut, pickled wild garlic flower bud, chopped chives and petals of edible flowers, this time cornflower. However they’re equally as good served in a roll with cheese and salad.