In a microwave safe bowl, add chopped vegetables and sprinkle some water. Microwave on high for 5-6 mins until the vegetables are soft. Make sure there is very less water content once the veggies are cooked. Slightly mash them and set aside.

Pulse the cooked chickpeas until coarse and set aside.

Make a thin paste out of corn flour and water. Set aside.

In a bowl, add the cooked & mashed vegetables, chopped spring onions along with coarsely ground chickpeas. Add turmeric powder, red chilli powder, salt, curry powder, coriander powder and cumin powder. Mix well. The veggie mix should form a ball.

To make the patties, divide the veggie mix into equal portions and make patties of 1 inch thickness by rolling the veggie mix tightly between your palms. The size of the patty should match the size of the burger bun. Dip the prepared patty in corn flour mixture and then coat it with breadcrumbs. Repeat this for one more time. Once all patties are made, set it in freezer for 10 mins.

Meanwhile heat oil for frying the veggie patty. Once hot, set on medium flame. Deep fry the burger patty in oil until golden brown on both sides. Cut the burger bun in half and slightly toast the bun until golden brown with little oil/butter.

To assemble the burger, spread the cheesy mayonnaise on both sides of the bun. Tear the ice berg lettuce into smaller chunks and set it on the base part of the bun. If using add sliced onions followed by the veggie patty and more lettuce/onions.

Serve hot with tomato ketchup!