Dice the onions.

Mince the ginger and garlic.

Dry roast the chickpea flour in a small frypan. Stir with a spoon in a to and fro motion on low heat. After 4-5 minutes, the colour will change to a golden brown and the flour will give off a nutty aroma. Take the frypan off the heat and keep aside.

Toast the whole spices (coriander and cumin seeds and dry red chillies) in a similar manner as above. Place them in a frypan and stir in a to and fro motion until their colour changes slightly and they give off a spicy aroma. Wait for them to cool down and grind in a small coffee or spice grinder to a semi-fine powder.

Mix all the ingredients and shape into 4-6 round patties.

Wrap them tightly in aluminum foil or parchment paper.

Add 2 cups of water to the instant pot steel insert and place a trivet (the one that came with your instant pot) in it. Place the foil wrapped patties on top of the trivet in a staggered fashion. Fit the lid and make sure the steam release handle is sealed. Press the pressure cooking button and set the timer to  15 minutes. When the timer beeps do a quick release and take out the foil wrapped patties with a gloved hand.

Prepare the hamburgers for assembly. Slice the hamburger buns and spread the mayonnaise on both sides if using. Pile on  your favourite fixings on it. I like to start with a lettuce leaf followed by a cheese slice, sliced tomatoes and onions. The last thing to go is the meat patty. Unwrap one and place it on the top. Close the burger and repeat the same process with all of them. Serve with ketchup or mustard.