Chickpea Burger

Slice cucumber into quarter inch thick rounds, about four slices per burger.

Dress arugula with salt, pepper, olive oil, and lemon juice, then toss and set aside.

Use a bowl and a smaller bowl to remove kernels from two ears of corn, using fresh corn if possible.

Finely chop parsley and green onion, then add to a bowl with drained chickpeas, chili flakes, smoked paprika, lemon juice, egg, panko bread crumbs, salt, and pepper.

Mix the ingredients in the bowl, then pulse in a food processor to maintain some texture.

Weigh out 5 ounces of the mixture to form patties and place them on a plate in the fridge.

Make basil mayo by blending egg yolks and dijon mustard, then slowly adding olive oil to emulsify, followed by basil, salt, pepper, and lemon juice.

Toast buns in a pan with melted butter.

Heat canola oil in the same pan and fry the patties for 3-4 minutes on each side until browned and crispy.

Build the burger by spreading mayo on both sides of the buns, adding arugula, the patty, and cucumber slices.

Equipment Needed

Spice Level:

Dietary