Directions:

• 1In a small bowl combine flax meal with 6 tablespoons (½ cup) water. Set aside for 10-15 minutes or until thick.
• 2Place chickpeas, most of the coriander, cumin, chilli, garlic, cayenne pepper into a blender. Pulse on high for 30 seconds for a rough textured mixture.
• 3Transfer to a bowl and add panko crumbs and flax eggs. Using hands, mix together thoroughly and divide into 4 equal portions. Shape into patties and place on a lined baking tray. Sit in fridge for 25 minutes.
• 4In the meantime, scoop the flesh of the avocados into a medium sized bowl. Using the back of a fork roughly mash the avo. Stir in the juice of 1 lemon and season with salt and pepper.
• 5For the salsa, combine cucumber, red onion, the other ½ lemon's juice, olive oil and coriander in a small bowl. Stir to combine and season with a little salt.
• 6Then combine chipotle in adobo sauce with mayo in a small bowl and mix thoroughly.
• 7Heat a medium saucepan over a medium heat and pour in 2 tablespoons olive oil. Heat for 30 seconds and place in patties. Cook for 5-8 minutes or until golden brown, flip and repeat. Drain on paper towel.
• 8Lay out bread rolls on to serving plates. Smear mayonnaise on top and bottom buns. Place lettuce on the bottom buns and follow with a pattie. Top with a dollop of avocado smash and a generous serving of cucumber salsa. Finish off with burger top and serve.

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Nah not my cup of tea