16ounce can chickpeas(drained and rinsed (reserve liquid for vegan preparation))
½cuppecans
3tablespoonsolive or canola oil
1largeegg(or 2 tablespoons frothy aquafaba for vegan)
1clovegarlic(large)
¼cupbread crumbs
½cupgreen onion(chopped)
¼cupfresh cilantro(finely chopped)
1tablespoonlemon zest
1teaspoonWorcestershire sauce
5-6dasheshot pepper sauce (e.g. Tabasco, Frank's, Crystal)(more or less to taste)
2tablespoonsolive or canola oil
Instructions
Toast pecans in a cast iron skillet heated to medium until just beginning to turn brown, 2-3 minutes. WATCH CAREFULLY and do not let them burn - blech!
In a blender or food processor combine pecans, cooked chickpeas, 3 tablespoons oil, egg, and minced garlic.
Transfer to a bowl, and then stir in the bread crumbs, chopped onions and cilantro, lemon zest Worcestershire sauce, and hot sauce.
Form mixture into four (or six) burger patties.
Brush remaining oil on both sides of each burger patty.
Cook the patties in the cast iron skillet over medium high heat until toasty and heated through out, about 3 minutes a side.
Serve on buns with your favorite burger toppings.
Notes
VEGAN preparation: Reserve the liquid from the beans and whip it in a small bowl until frothy but not whipped and use instead of the egg as a binder.