Ingredients
2canschickpeas,drained and rinsed
1medium carrot,grated, about 1 cup loosely packed
1garlic clove
2tspground cumin
2tsppaprika
½tspsalt
1large egg
¼cupbreadcrumbs
¾cupmayonnaise
¾cupsour cream
1ripeavocado
½cupfresh parsley
¼cuptarragon
3tbspchives,minced
2tbsplemon juice
salt and pepper
6burger buns
green lettuce
sliced red onion
6monterey jack slices,or any good melting, cheese, optional
Preparation
In a food processor, add the chickpeas, grated carrot, garlic, and spices.
Pulse the mixture a few times until combined into a rough paste. Add the egg and breadcrumbs, and pulse a few more times until the mixture is evenly mixed.
Transfer the mixture to a bowl, cover, and chill for at least an hour or up to 24 hours. Chilling helps the mixture hold together a little better when forming the patties and when grilling.
Divide the burger mixture into six even patties, and transfer to a plate or sheet pan to make it easy to carry to the grill.
Combine all ingredients for the sauce in a food processor with the blade attachment. Process until the sauce is smooth, has a uniform color, and even consistency.
Taste the sauce and season to your liking with salt and pepper.
Make sure your burger buns, lettuce, sliced onion, and cheese are all prepped and arranged near the grill.
Preheat a gas or charcoal grill to direct medium-high heat. Prep all other burger ingredients.
When you’re ready to cook burgers, lightly oil the grill grates or a grill pan with canola oil. Grill burgers for 4 to 5 minutes per side, or until a crust forms on the outside.
Serve the burgers immediately with fresh lettuce, red onion, and slathered with the Green Goddess sauce.
