How to make it
Mix labneh and Lee Kum Kee Chiu Chow Style Chili Crisp Oil and refrigerate until ready to build burgers. Sauté mushrooms in 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil (without particulate) until mushrooms are well caramelized and most of the moisture is driven out. Toss garbanzo beans in 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil (with particulate), spread onto sheet pan and roast for 20-30 minutes at 375°F to a firm texture. Cool down mushrooms and beans
Add onions, garlic, jalapeño, parsley, and cilantro to food processor and pulse until very coarse chop, add mushrooms and beans. Continue to pulse mixture, pausing periodically to scrape down sides. Continue to pulse until mixture becomes crumbly.
Place mixture into bowl and add coriander, cumin, salt, black pepper; mix well. Add flour and eggs, mix well. Refrigerate mixture for a few hours.
Divide mixture into 6 equal sized balls and form into patties. Pan fry patties in olive oil at medium to medium high – approximately 5 minutes per side or until brown on both sides. Flip patties once crust has formed.
Build burgers with toasted buns, spreading the Chili Oil Labneh mixture on the bottom and top of the bottom. Assemble burgers.