Heat 1 tsp oil in a non-stick pan.
Take leftover chana masala in a bowl and mash well with a masher.
Add onion and garlic to the pan and saute well. Add this to the chana masala alongwith leftover rice and salt.
Roughly chop coriander sprigs and add alongwith lemon juice and mix well. Refrigerate for ½ hour.
Heat a non-stick pan.
Slit burger buns into halves, place on the pan and toast till crisp on both sides.
Mash chana-rice mixture with your hands.
Heat some oil in another non-stick pan.
Grease your palms with oil, divide the chana-rice mixture into equal portions and shape them into large patties.
Shallow-fry the patties in hot oil till golden from both the sides.
Spread a spoonful of red chilli sauce on the inside of each toasted bun half. Place 1-2 lettuce leaves and 1-2 tomato slices on the base bun half.
Put a cheese slice on each patty and place it on the base bun. Cover with other bun halves and serve immediately garnished with micro greens and alfalfa.