Combine chickpeas, water and olive oil in a mini food processor. Pulse until coarsely chopped. Transfer to a medium bowl. Add beef, mint, oregano, pepper and salt; mix gently to combine. Form into four burgers, 3½ inches wide.
Grill OR cook on a stove top. For stove top cooking: Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook, flipping once halfway, until an instant-read thermometer inserted into the thickest part registers 160°F, 3 to 4 minutes per side. Transfer to a plate, season with salt and pepper totaste 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.
Paired with Mark Ryan "The Vincent" Red Blend
Modified from Dinner Tonight Eating Well March 2021