Mexican Black Bean Burger

Start by roughly chopping the sunflower and pumpkin seeds in a food processor.

Add remaining burger ingredients and blend to a mince-like consistency.

Shape the minced ingredients into 10 burgers. Store in refrigerator.

Sear the burgers on high heat until both sides are nicely coloured, just before serving. Be gentle when flipping the burgers.

Finely chop everything for the Pico de Gallo. Combine in a mixing bowl and season with oil, lime juice and salt. Refrigerate until serving.

Blend the chickpea liquid and lemon juice in a food processor. Add the oil very carefully, keep blending until you get a mayonnaise-like consistency.

Finely chop the garlic and season the vegan aioli with garlic and salt. Store in refrigerator until serving.

Cut the bread rolls in half and lightly toast them. Spread the bottom half of each bread roll with vegan aioli, add the black bean burgers, pico de gallo, Chipotle Glaze and the tops of the bread rolls.