1 cup cooked chickpeas (canned, rinsed and drained)
3/4 cup finely chopped yellow onion
1/4 cup chopped flat-leaf parsley
2 large eggs, lightly beaten
1 1/2 cups fresh bread crumbs, from dried out sliced bread that’s been crumbled
1 teaspoon sea salt
3/4 teaspoon fresh cracked black pepper
vegetable oil for frying
For the Burgers
1/3 cup mayonnaise
2 tablespoons Sriracha
salt and pepper
mustard or mustard pickle relish from Stonewall Farms
thinly sliced cucumbers
thinly sliced peeled avocado
In the bowl of a food processor fitted with the blade attachment, add peas and chickpeas. First pulse and then blend on low speed until the mixture is coarsely ground. Some bits will still be chunky, some will be more fine and on the way towards turning into a paste.
Transfer the mixture to a bowl and add onions, parsley, beaten eggs, and breadcrumbs. Stir to combine.
Add salt and pepper and stir to incorporate.
Form the mixture into 6 patties about 1-inch thick. Place in the refrigerator to chill for at least 30 minutes. Overnight is fine too!
Heat a splash of vegetable oil in a nonstick skillet over medium heat. Cook a few patties at a time until a deep golden brown on both sides, pressing each patty lightly with the back of a spatula. Each side will have a nice crisp, cooking for about 4 minutes per side.
In a small bowl stir together mayonnaise, sriracha, and a good pinch of salt and pepper.
Slather one side of each bun with mayonnaise sauce. Add mustard to the other side of the buns. Top with cooked veggie patty. Top the patty with watercress, sliced cucumber and sliced avocado.
Add the top bun and enjoy warm!
I find that these patties are best panfried and eaten within three days of making the patty mixture. These patties aren’t sturdy enough for grilling and I find that they crumble a bit when cooked from frozen.