Couscous and chickpea burger

This burger is a lovely vegetarian alternative to traditionally grilled meat burgers. The chickpeas are what helps the burger to bind.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Ingredients

100	g	fine couscous
60	g	vegetable stock
30	g	white wine
10	g	sushi vinegar
1	can	chickpeas
3		dried tomatoes
½		roasted pointed sweet peppers
	pinch of	cumin
		salted lemon
½		shallot, cooked
½	clove	garlic
1		egg
		salt and pepper

Weigh the couscous in a large bowl.
Bring the stock, wine, and sushi vinegar to the boil.
Pour this over the couscous and cover with cling film.
Leave to soak for fifteen minutes and then separate the couscous by stirring it loose with a fork or whisk.
Drain the chickpeas and blend with the dried tomatoes in a mincer.
Chop the roasted pointed sweet peppers, shallot, and salted lemon as finely as possible.
Combine all the ingredients and shape into burgers.
Pan-fry the burgers in the olive oil until nice and crispy.