In a blender, blend together all the ingredients except corn starch/ plain flour.
Make a pattie. If it’s too runny, add some corn starch or some sort of flour.
Let the pattie rest in the fridge for 4-8 hours so that the wateriness goes away.
Coat the pattie in semolina (or bread crumbs if you have them).
Fry for 2-3 minutes on each side.
Cut the burger bun and gently toast it on both sides.
I added a green coriander and chilli chutney to my buns, and added tomato, lettuce, jalepenos.