I made these twice within 5 days. They are awesome. The kids and the husband chowed them down. I really think the English muffin is a crucial component. I used sourdough with extra crevices for the sauce to soak into.
1/3 cup mayonnaise
1 tablespoon mustard
Whisk together and set aside.
15 oz can chickpeas, rinsed and drained
4 scallions, roughly chopped
2 slices whole wheat bread
1/3 cup sliced almonds
1 tablespoon minced fresh ginger
1 garlic clove, minced
1/2 teaspoon cumin
salt and fresh ground black pepper
1 large egg
4 English muffins, split and toasted
In a food processor, add chickpeas, scallions, bread, almonds, ginger, garlic and cumin - season with salt and pepper. Pulse until roughly chopped - remove about half of the mixture to a medium bowl. Add egg to the food processor and process until smooth, scraping down the sides as needed. Add to the mixture in the medium bowl and mix well. Evenly divide the mixture into 4 parts and shape each into a 3/4" thick patty.Brush each side generously with oil - grill until heated through and marks appear, about 3 to 5 minutes per side. Remove and serve the burgers on English muffins with lettuce and the sauce.