Heat a large skillet over medium-high heat and cook bacon. Drain bacon on a paper towel and reserve the grease in the skillet.
Place half the chickpeas in a food processor and pulse a few times until coarsely chopped. Transfer to a large bowl.
Add the remaining chickpeas and all other ingredients except the egg to the food processor. Process until almost a paste like texture and transfer to the bowl.
Chop the bacon and add it with the beaten egg to the bowl, mix together until well combined.
With wet hands, form into four patties, place on a parchment lined baking sheet and refrigerate for 20 minutes.
Heat the skillet with the bacon grease in it over medium-high heat.
Place the patties in the pan and cook for about 3-4 minutes per side until golden brown and crispy.
Serve the burgers on a bun with desired toppings like arugula, red onion and roasted garlic yogurt sauce.