- 2 cups canned chickpeas, rinsed, drained and mashed by hand
- 1 cup caramelized onions
- ½ cup panko breadcrumbs
- 6 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons sesame tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 lemons, quartered
- Place the chickpeas, onions, panko, garlic, cilantro, tahini, lemon juice and rosemary in a large mixing bowl and mix until well combined.
- Divide the mixture into 4 portions and form each into a patty about ¾ to 1 inch thick, tossing it back and forth between your hands.
- Cover and refrigerate for at least 4 hours and up to overnight.
- Sprinkle the patties with the salt and pepper. Place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan.
- Cook until well seared on both sides and heated throughout, 8 to 10 minutes.
- Serve immediately, garnished with lemon quarters.