Green Goddess Veggie Burgers

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 medium carrot, grated, about 1 cup loosely packed
• 1 clove garlic
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup breadcrumbs
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 ripe avocado
• 1/2 cup fresh parsley
• 1/4 cup tarragon
• 3 tablespoons minced chives
• 2 tablespoons lemon juice
• Salt and pepper
• 6 burger buns
• Green lettuce
• Sliced red onion
• 6 slices Monterey Jack cheese

Directions

1. In a food processor, combine the spices, chickpeas, garlic, and grated carrot. Pulse several times, just until the mixture becomes a coarse paste. Add the egg and breadcrumbs, then pulse again until everything is evenly incorporated.
2. Scrape the mixture into a bowl, cover it, and refrigerate for at least an hour and as long as 24 hours. The chill time makes the mixture easier to shape and helps the patties stay together better once they hit the grill.
3. You can shape and cook the patties right away, though they will be more delicate. A grill pan is the easier, steadier option for grilling them.
4. Divide the burger mixture into 6 equal patties, then place them on a plate or sheet pan so they are easy to carry outside. If you are not cooking them yet, cover them loosely and keep them in the refrigerator until it is time to grill.
5. For the Green Goddess sauce, add all the sauce ingredients to a food processor fitted with the blade attachment. Process until the sauce is smooth, evenly colored, and consistent in texture. It should be thick enough to mound on a spoon. Taste, then season with salt and pepper as you like.
6. The sauce can also be prepared a few days ahead and stored in the refrigerator.
7. Get the burger buns, lettuce, sliced onion, and cheese ready and set them up near the grill.
8. Heat a gas or charcoal grill for direct medium-high cooking. Make sure the lettuce, red onion, and cheese are prepped.
9. When you are ready to cook, lightly brush the grill grates or a grill pan with canola oil.
10. Grill the burgers for 4 to 5 minutes per side, until the outside develops a crust. If adding cheese, lay it on during the last minute of grilling.
11. Serve the burgers right away with fresh lettuce, red onion, and plenty of Green Goddess sauce.
12. Cooked burgers can be refrigerated for 4 to 5 days. Uncooked burgers should be cooked within a day or 2, or frozen for later and thawed before grilling.