Chickpea & Beef Burgers with Whipped Feta

Ingredients

• 1 cup no-salt-added canned chickpeas, rinsed, divided
• 2 tablespoons water
• 2 teaspoons extra-virgin olive oil, divided
• 12 ounces lean ground beef
• 1 1/2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh oregano
• 3/4 teaspoon ground pepper
• 1/2 teaspoon kosher salt
• 2/3 cup crumbled feta cheese
• 1/2 cup low-fat plain Greek yogurt
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 4 whole-wheat hamburger buns, toasted
• 4 leaves romaine lettuce, torn in half
• 1 medium red onion, sliced into 1/4-inch ring
• 1 large large tomato, sliced

Instructions

1. Combine ½ cup chickpeas, water and 1 teaspoon oil in a mini food processor. Pulse until coarsely chopped. Transfer to a medium bowl and add the remaining ½ cup chickpeas, coarsely mashing with a fork. Add beef, mint, oregano, pepper and ¼ teaspoon salt; mix gently to combine. Form into four burgers, 3½ inches wide.
2. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add the burgers and cook, flipping once halfway, until an instant-read thermometer inserted into the thickest part registers 160°F, 3 to 4 minutes per side. Transfer to a plate, sprinkle with the remaining ¼ teaspoon salt and let rest for 5 minutes.
3. Meanwhile, combine feta and yogurt with lemon zest and lemon juice in a medium bowl. Beat with an electric mixer on medium-high until fluffy, about 1 minute. Serve the burgers on buns with the sauce, lettuce, onion and tomato.