Prepare Black Pepper Sauce: Using a spice grinder, freshly grind your peppercorns and then transfer it to a bowl. Add Vegetable stock, rice milk, sugar, salt, sweet dark soy, regular dark soy and cornstarch into the bowl. Whisk to combine.

Transfer mixture to a small saucepan and add your knob of vegan butter. Whisk over low heat till butter has melted, and then bring to a boil so that the sauce thickens. Once thickened, pour into a bowl and set aside.

Prepare Dijon Mayonnaise: Mix mayo and mustard together. Set aside.

Prepare Burger Patties: Cook lentils in water till tender. (Bring to a boil, and let simmer covered for about 15 minutes. Add more water if necessary). You want your lentils to be a little on the mushy side, to help bind the burger.

Preheat oven to 180 degrees Celsius.

Combine cooked lentils, chickpeas, carrot, thai basil, ground coriander, ground cumin, cayenne pepper, chilli pepper flakes, onion powder, minced garlic, paprika, chickpea flour and salt/pepper in a large bowl.

Using a potato masher, mash ingredients together well. Leave some chickpeas slightly unmashed to create texture in the burger patty.

You should have a mixture that will form into patties. If it is too wet, add a little more chickpea flour.

Form your mixture into 7 patties (we made mini burgers) and place on a non-stick paper lined baking tray. Bake patties for 30 minutes.

At this point, you can let them cool and wrap them up individually for freezing or refrigerating. If you’re going to serve them immediately, let them cool for a short while and then sear them in a hot, lightly oiled pan to create a nice crust on the outside.

Serve in a warm, toasted split bun and top with rocket, spinach and a tomato slice. Drizze both sauces on and enjoy!