Spicy tempeh mushroom cheeseburgers

Ingredients
3 tablespoons olive oil
1 small block of tempeh sliced
1 cup sliced washed mushrooms
1/2 red onion chopped
1 teaspoon crushed garlic
1 teaspoon green thai curry paste
1 cup quinoa
2 cups cold water
2 cups washed canned chickpeas
1 tablespoon hummus
1 teaspoon turmeric
1 teaspoon chilli paste
1 teaspoon liquid smoke
2 burger buns
1/2 cup shredded dairy free cheese
1 cup of spinach
4 slices of pickles
1 tablespoon mango chutney
1 teaspoon of English mustard

Method of cookery
1- In a small saucepan add the quinoa and the water and bring to the boil before turning it down to simmer.
2- Add the olive oil, tempeh, mushrooms, red onion, garlic, Thai curry paste, hummus, turmeric, chili paste, and liquid smoke to a wok and stir fry until golden brown.
3- Mix the quinoa with the stir-fry then add the mixture to a food processor with the chick peas and blend into a paste.
4- Remove from the processor into a container and cool in the fridge until the mixture has thickened.
5- Form the mixture into pates and place under the grill until golden brown.  Flip the burger over once one side is done and add the dairy free cheese until grilled.
6- Toast the buns and add the spinach, pickles, chutney and mustard.  Place the pates on the buns and enjoy!