Watercress & Chickpea Burgers

Recipe by Julie Andrews, The Gourmet RD

Spicy Garlic Aioli
To Assemble Burgers
  1. Heat 1 tablespoon olive oil in a cast iron skillet or large non-stick skillet to medium heat.  Add onion and saute 3-4 minutes, until soft.  Stir in watercress and garlic and saute 1-2 minutes, until watercress is wilted and garlic is fragrant.
  2. Transfer onion and watercress mixture into the bowl of a food processor.  Add chickpeas, breadcrumbs, eggs, lemon, chives, salt and pepper.  Process until a smooth paste forms.  Remove blade from food processor, then form 4 equal-sized patties.  Place on a plate, cover with plastic wrap, and refrigerate at least 1 hour.
  3. To make the aioli, whisk together yogurt, mayo, chili garlic sauce, garlic and a pinch of salt and pepper in a glass bowl.  Fit it with a lid and refrigerate.
  4. To cook burgers, heat remaining tablespoon of olive oil in the same skillet to medium-high heat.  Place burgers in the hot oil and cook 4-5 minutes on each side, until each side has a crispy brown crust.
  5. Serve burgers on whole grain bun with avocado, tomato, watercress and aioli.

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