Shred the enire cucumber using a cheese grater and place shreds in a thin layer on a plate. springle liberally with half of the salt (1tsp). Let cucumber sit for 5 minutes to draw out the water.
After five minutes has passed transfer the cucumber to a double layer of paper towel and wrap it up to completely cover all of the cucumber. Over the sink, start to squeeze the water out of the cucumber. Your paper towel may rip, just get a new piece and continue. You want to keep sqeezing the cucumber to make sure all of the water is out and the cucumber is completely dried out. This step may take some time and some elbow grease! DO NOT skip this step or else your tzatziki sauce wil be extremely runny.
Once you're sure that the cucumber is dried out combine it in a medium size bowl along with the sour cream, lemon juice, dill weed and remaining 1 teaspoon of salt. Mix well together and serve with your completed chickpea burgers
For the Chickpea Patties
In your food processor add the can of drained and rinsed chickpeas red bell pepper and parsley. Pulse until all the chickpeas are mashed. There shouldnt be any chunks of chickpeas left.
Empty the chickpea mixture into a medium sized bowl and add the egg. Mix to well combine the egg. Your mixture should now be very sticky at this point. Add in the oats, cayenne, oergano, basil, dill weed, and salt. Mix together until everything is well combined.
Place small handfulls of the completed mixture into your burger press or use your hands to form patties to your desired size and thickness. I usually divide into five equal parts and form patties accordingly. Place the patties in a single layer on a parchment lined baking sheet and Broil on low for 10-14 minutes flipping halfway. Spray each patty with a thin layer of cooking oil spray for extra crispy burgers.
Enjoy with the Tzatziki saue, crumbled feta, sliced cucumber, red onion, and fresh arugula
Reserve half (1tsp) salt in the ingredient list for the Tzatziki for the end. The other half is for helping to dry out the cucumber.