Preparation

1. Place the drained chickpeas, spinach, onion, garlic, breadcrumbs, spices, salt and pepper into the large work bowl of the Easy Prep Pro and blitz on low until all ingredients are incorporated. Scrape down the sides of the bowl and add two tablespoons of the reserved chickpea liquid. Blitz again on low, adding two more tablespoons until it comes together as a coarse paste.
2. Line a baking tray with greaseproof paper. Divide the mixture into 4 and shape each quarter into a ball. Place them down on the tray and gently pat the tops to flatten them into a thick patties then chill for 30 mins.
3. While the burgers are chilling, set the Griddle & Grill up with the Grill plates and set the temperature to 210ºC. Combine the sliced peppers, harissa paste, salt and pepper into a bowl, making sure the peppers are well covered, then place the peppers onto the grill in the open position and cook for 10-15 minutes, flipping them over once, until they have softened slightly and are charred.
4. Take the burgers out of the fridge and scatter the sesame seeds over the top and sides, gently pressing them in with the palm of your hand. Turn the Griddle & Grill down to 190ºC and brush a little vegetable oil across the plates. Place the burgers on and close the lid, activating the floating hinge, cook for 7-10 minutes until golden.
5. Combine all the sriracha sauce ingredients in a bowl, then build your burger, topping the patty with the grilled peppers and drizzling the sauce on top.