The Apetina white cheese will add juiciness and creaminess to the burger
Add some fresh chopped mint to the sauce to give it an extra fresh bite
Grate the zest from half a lemon, and squeeze the fruit to get 5ml of lemon juice. Peel the garlic and crush the clove.
Now crumble the white cheese and combine it with the Greek yoghurt, garlic, lemon zest and juice in a blender and purée all ingredients until you have a smooth mixture. Cover the sauce and refrigerate until ready to use. Thinly slice the red onion and put aside.Burger
Rinse and drain the chickpeas and add them to a food processor bowl. If using coriander and cumin seeds, crush them until powdery and add them together with the red chilli powder to the bowl.
Now peel the onion and garlic and chop them roughly. Finely chop the coriander leaves and add them together with the garlic and onion to the bowl.
Break the egg and lightly beat the egg white and yolk. Switch on the food processor to medium speed and blend in the beaten egg and breadcrumbs. Season with black pepper and salt.
Once the mixture has a good substance, stop the food processor and shape the mixture into four equal-sized patties/burgers of 2-3cm thick. Heat the oil in a grill pan and grill the burgers on a medium heat for approx. 4-5 minutes on each side (medium rare).
Now place the burgers and sliced red onion in a pita bread or between thick slices of bread and top them with the sauce. Finish with your favourite topping (avocado, tomato, rocket salad …)
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