How to make it
In a medium bowl, combine the oats, ¼ cup Lee Kum Kee Sriracha Mayo, and lemon juice. Let sit for 10-15 minutes.
While it sits, drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, and Lee Kum Kee Sriracha Mayo/ oat mixture and egg. Process briefly until evenly mixed but not totally smooth.
Divide the mixture into 3-4 medium sized patties, about 1 ½” thick.
Heat the oil in a saute pan or cast iron skillet over medium heat. Cook each side for 2-3 minutes or until crisp and golden.
Dress your bun with Lee Kum Kee Sriracha Mayo and your favorite toppings (pickles, red onions, lettuce).