Place chickpeas, porridge, sweet corn, shallot, garlic, herbs, spices, salt and pepper in a food processor and blend up to granular texture. Taste and adjust seasoning. Mould into burger patties and place on a breadcrumb bed on a parchment paper. Sprinkle more bread crumb over to create a coating which will help create crust and more stable burger once cooking.
Place in the fridge, covered, overnight, or for 30 minutes in the freezer to set.
Preheat a wide non-stick pan over low heat, drizzle some oil and add the burger.
Slowly cook the burger for 3 minutes until coloured, carefully flip the burger and continue to colour for a further 2-3 minutes.
Once coloured and warmed through, be careful as the burger will be very fragile. Set the pan aside.
Build the burger on toasted burger buns, spooned with hummus, cheese if desired, sundried tomatoes, sesame seeds, fiery Fung, micro greens or salad leaves and fresh coriander.
Serve immediately.
