Pulse until coarsely chopped.
Transfer to a medium bowl and add the remaining 12 cup chickpeas, coarsely mashing with a fork.
Add beef, mint, oregano, pepper and 14 teaspoon salt; mix gently to combine.
Photo: Johnny & Charlotte Autry
Form into four burgers, 312 inches wide.
Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat.
Transfer to a plate, sprinkle with the remaining 14 teaspoon salt and let rest for 5 minutes.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
