CHICKPEA VEGGIE BURGER

CHICKPEA VEGGIE BURGER 1. In a small bowl mix 1 C whole milk yogurt + 2 tbsp chopped dill + 1 tbsp chopped flat-leaf parsley + a squeeze of lemon. Season to taste with kosher salt. Set aside 2. In a food processor, combine 2 C chickpeas (canned is fine) + 2 large eggs + ½  C yogurt mixture + 1 minced shallot + ½  C breadcrumbs + 1 tbsp kosher salt 3. Shape into 4 patties and freeze 1 hour 4. In a large skillet over medium heat, add ¼ C extra-virgin olive oil. Dip nearly frozen burgers into ½  C all-purpose flour, shaking off excess. When oil is shimmering, add burgers in a single layer. Cook over medium heat 20 minutes, flipping at 10 minutes 5. Remove burgers and serve on a bun with remaining yogurt. Garnish with sliced avocado + radishes + lettuce. Makes 4 burgers