desired toppings: sprouts, lettuce, tomato, grilling veggies, cheese, etc.
PREPARE THE CILANTRO MAYONNAISE:
Combine all of the mayonnaise ingredients in a blender and blend until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate until ready to use.
PREPARE THE BURGERS:
In a food processor, combine the chickpeas, eggs and salt. Puree until thick (the consistency of thick and chunky hummus is what you're looking for).
Scrape into a medium bowl and stir in the cilantro, onion, lemon zest and peas. Add the breadcrumbs and then let sit for a few minutes so the mixture has a chance to moisten the breadcrumbs. The resulting mixture should be one that is moist enough to form into patties. If it's too dry, simply add a couple of tablespoons of water or egg, and if it's too wet just add a few more breadcrumbs.
Divide the mixture into 6 parts and form into six burgers. You can prepare the burgers ahead of time to this point (place on a rimmed baking sheet, cover with plastic wrap and refrigerate until ready to cook).
Spray cooking spray (or add olive oil) in a large skillet and heat to medium. Add 3 patties, cover and cook for 7 to 10 minutes or until bottoms are browned. Flip the patties and cook for another 7 minutes on the other side. Top with cheese at the end of cooking, if you wish! Repeat with the remaining three patties.
ASSEMBLE THE BURGERS:
Toast the burger buns and add your favorite toppings.
*Nutritional info. includes buns and mayo, but it does not include optional cheese or any additional fixings.
*Buy whole-grain buns for the burgers and just use a couple of them to grind in the food processor for the crumbs that you'll need. Then spread them on a rimmed baking sheet and toast in the oven until browned.