What's on tap for dinner this week? Try this watercress and chickpea burger from @thegourmetRD! Here's what you'll need:
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
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.
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.
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.
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.
Serve burgers on whole grain bun with avocado, tomato, watercress and aioli.