Miso Chickpea Carrot Burgers

Tip the cashew kernels (30 g) into a bowl, cover with just-boiled [water], and leave to soak for minutes (20) to soften while you prep all the burger ingredients. Start 20m timer

Drain the [cashew kernels], then transfer to the large bowl of a food processor along with the chickpeas (800 g), half the carrots (2) and onions (3 spring), and all of the brown miso paste (2 tbsp), light soy sauce (2 tbsp), sesame oil (1 tbsp), root ginger (1.5 tbsp) and clove (1 garlic). Pulse until you have a rough paste that’s starting to stick together and cling to the edges of the mixer, then transfer to a bowl and stir through the remaining [carrots], [spring onions] and the panko (50 g). Taste the mix for seasoning and adjust accordingly with sea salt (1 pinch) and black pepper (1 pinch).

With slightly damp hands, shape into patties (4). Sprinkle the sesame seeds (3 tbsp) on to a plate and press both the sides and edges of the burgers into them until well coated. Chill in the fridge for minutes (30) to firm up. Preheat an outdoor barbecue. Start 30m timer

Meanwhile, make the avocado ‘mayo’. Place the ripe avocado (1 very) and lime juice (1 tbsp) in a small food processor with sea salt (1 pinch). Blend until very smooth and velvety. Taste and adjust the seasoning with [salt] and [lime juice], then set aside.

Rub the vegetable oil (1 tbsp) over both sides of the chickpea burgers and cook on the grill for 6-8 minutes on each side until visibly charred and piping hot. If you're using a griddle pan, put over a high heat and drizzle the pan with a little [oil] before frying. Start 8m timer

To serve, toast the cut sides of the sesame burger buns (4 vegan) on the grill or griddle until golden. Spread the base of each bun with a tablespoon of the [avocado mayo], then top with gem (1 little), a chickpea burger, radishes (6), garden cress (1 punnet) and the bun lid to serve, with more [avocado mayo] alongside.