1large leek(or 2 small), halved lengthwise then sliced
400gtin chickpeas,drained (240g, or ~ 1 1/4 cups, when drained)
40gbread(~ 1 medium slice) - I used wholemeal
Small handful fresh parsley
130gcheddar cheese,grated (~ 1 1/3 cups when grated)
For the rarebit topping:
80ml(~ 1/3 cup) milk
50gcheddar cheese,grated (~ 1/2 cup when grated)
Burger buns,lettuce, sliced tomato, etc.
Heat 1 tbsp oil in a frying pan, and add the sliced leeks and garlic. Cook for 5 minutes over a medium heat, until soft and fragrant. Set aside to cool.
Add the drained chickpeas, bread and parsley to a food processor, and blitz until well chopped.
Transfer the chickpea mixture to a bowl, and add the cooked leeks, grated cheese, egg, and a good pinch of salt and pepper. Mix thoroughly.
Form the mixture into thick burger shapes - I ended up with 5 Glamorgan burgers, but you could make 4 or 6 if you adjust their size.
Heat another dash of oil in a frying pan, and add the burgers (or you may need to spread them out over two pans to give yourself more room to flip them over). Cook over a medium-high heat for a few minutes each side, until golden brown and crispy.
Place on a lightly greased baking tray, and bake at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until firm.
To make the rarebit topping, melt the butter in a small saucepan, and add the flour. Cook for a minute or so, stirring regularly, to cook the flour. Add the milk a little at a time, stirring until smooth each time before adding more. When you've used all of the milk and you have a smooth sauce, add the mustard and grated cheese, and mix again until the cheese has melted.
Add a couple of spoonfuls of the rarebit sauce to the top of each burger, and place under a hot grill (broiler) for a minute or so, to brown the cheese.
Serve the rarebit topped Glamorgan burgers in buns with salad.
Feel free to skip the rarebit topping if you don't have time - it's fantastic, but the Glamorgan burgers are great on their own too.