Watercress & Chickpea Burgers

Recipe by Julie Andrews, The Gourmet RD

INGREDIENTS
Burgers
  • 2 Tbsp. olive oil, divided
  • 1 small onion, finely diced
  • 2 cups watercress, roughly chopped
  • 3 cloves garlic, minced
  • 2 (15 oz.) cans chickpeas, drained and rinsed
  • 1/2 cup Panko breadcrumbs
  • 2 large eggs
  • Zest and juice of 1 small lemon (about 2-3 Tbsp.)
  • 1 Tbsp. chopped fresh chives
  • 1 tsp. coarse salt
  • 1/2 tsp. ground black pepper
Spicy Garlic Aioli
  • 1/4 cup plain Greek yogurt
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. chili garlic sauce
  • 2 cloves garlic, minced
  • Coarse salt and ground black pepper, to taste
To Assemble Burgers
  • 4 whole grain buns, toasted
  • Sliced avocado, sliced tomato & watercress, for topping
DIRECTIONS
  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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