For the patties:

• In a pan over medium heat, addthe olive oil, onion and garlic. Cook for 2-3 minutes, or until the onion issoft. Add the mushrooms, crushed cumin seeds, paprika, turmeric and thyme,followed by ½ cup of the mushrooms soaking water. Give everything a good stirand add the tomato puree, harissa, salt, frozen corn and tempeh. Cook for, overa low-medium flame, for 8-10 minutes. Add the chickpeas to a large bowl andmash them with a potato masher. They will work as the “glue” that holds thepatties together, so they should be well mashed. Add the tempeh mixture to thechickpeas and stir everything together until you have a firm mixture. Taste tocheck the seasoning and add a bit more salt if needed. Refrigerate the burgersmixture for at least 2 hours. When you’re ready to cook them, add a generousdrizzle of olive oil to a frying pan over medium heat. When the oil is hot, addthe burgers and let them cook for 4-5 minutes on each side, or until they’regolden brown. Serve with the lemon chutney on top.
• For the lemon chutney: In a small pan over medium heat, toast the mustard seeds for 1-2 minutes or until brownbut not burnt. Set aside. Using a y-shaped peeler or a small sharp knife,remove the lemons’ skin. Cut the skinless lemons into quarters and remove asmuch as the white part as you can (you only want the pulp). Remove any seeds aswell. Cut the lemons’ pulps into smaller pieces and their skins into very thinstrips. Add the lemons’ skin and pulp and the rice syrup to the pan with thetoasted mustard seeds. Cook for 5 minutes, uncovered and over medium heat, oruntil the liquid is reduced a bit (it will reduce even more after it’s cooled,so don’t overcook it). Serve with the burgers.