Caramelized Onion and Chickpea Burgers Recipe

• 2 tablespoons olive oil
• 2 large red, Spanish or sweet onions, thinly sliced
• 2 garlic cloves, minced or thinly sliced (optional)
• 1 tablespoon fresh rosemary leaves
• 12 teaspoon kosher salt, or more to taste
• 2 cups canned chickpeas, rinsed, drained and mashed by hand
• 12 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
• 12 teaspoon freshly ground black pepper
• 2 lemons, quartered

1. Place a large skillet over low heat and when it is hot, add the oil.
2. Add the remaining ingredients and cook, stirring only occasionally as necessary, until the onions are deeply browned and slightly gooey, about 40 minutes.
3. If the onions dry out, add water, 1 tablespoon at a time.
4. Use immediately or cover and refrigerate for up to 2 days.
5. Place the chickpeas, onions, panko, garlic, cilantro, tahini, lemon juice and rosemary in a large mixing bowl and mix until well combined.
6. Divide the mixture into 4 portions and form each into a patty about 34 to 1 inch thick, tossing it back and forth between your hands.
7. Cover and refrigerate for at least 4 hours and up to overnight.
8. Sprinkle the patties with the salt and pepper.
9. Place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan.
10. Cook until well seared on both sides and heated throughout, 8 to 10 minutes.
11. Serve immediately, garnished with lemon quarters.

olive oil, red, garlic, rosemary, kosher salt, chickpeas, breadcrumbs, garlic, cilantro, sesame tahini, lemon juice, rosemary, kosher salt, ground black pepper, lemons

Taken from www.chowhound.com/recipes/caramelized-onion-and-chickpea-burgers-12003 (may not work)