A tip for roasting the pecans is baking the nuts at 350°F in the oven, on a tray with a baking sheet, for 5-8 minutes.

Stored in the fridge in an airtight container it will keep for 2 days.

Ingredients

· ¼ cup olive oil
· 1 tbsp chopped garlic
· 1 cup finely chopped red onion
· One 19 oz can of chickpeas or red kidney beans,
     drained and rinsed
· ½ cup toasted pecans
· 1 egg
· ¼ cup Japanese panko bread crumbs
· ½ cup finely chopped fresh parsley
· 1 tbsp finely chopped fresh rosemary, or 1 tsp dried
· 1 tbsp grated lemon rind
· 1 tsp Asian chili sauce
· Salt and freshly ground pepper, to taste
· Olive oil for brushing burger
· 4 oz old cheddar, sliced
· 4 whole wheat or sourdough buns
· 1 cup Red Pepper Rouille (recipe follows)

1. Place a skillet on the stove over medium heat. Add 1 tbsp oil and sauté garlic and onions until softened.
2. Purée chickpeas, pecans, remaining olive oil and egg in food processor until almost smooth. Transfer to a large bowl and stir in panko.
3. Stir sautéed onions and garlic into panko mixture along with parsley, rosemary, lemon rind and chilli sauce. Season with salt and pepper to taste.
4. Form into 4 patties about 1 inch (2.5-cm) thick.
5. Preheat grill pan or grill to medium high heat. Brush patties with oil and grill 3 to 4 minutes per side. Place on buns and top each burger with cheese and Red Pepper Rouille. Serve.

Serves 4