Thank you OXO for sponsoring today’s recipe. There are affiliate links in this post. As always, all opinions are my own.
I’m so excited to tell you about a new cookbook with seriously satisfying, truly simple, good-for-you (but Not Too Good-for-You) recipes for real life. It’s called Healthyish. My friends at OXO sent me a copy as well as some products to try out this recipe for Turkey and Chickpea Burgers with Dill Havarti. I’ll be honest. This is a recipe out of my comfort zone, but I was up for the challenge. My husband was beyond excited to try something that wasn’t my normal go-to flavor profile to cook. I’ll note: it wasn’t because it was crazy hard to cook–because let’s face it. It’s the most ideal meal to make on a busy weeknight when your craving driving thru burgers. It only took me 20 minutes from start to finish to whip up these burgers. Plus–much much healthier and you get to control what’s in your sandwich and on your plate.
These burgers were out of my comfort zone because I’m not the biggest fan of ground turkey. There I said it. I know–of all the things in the food world I just have never jumped on the ground turkey bandwagon. Now, don’t get me wrong–I love roasted turkey breast and turkey lunch-meat. In fact, it’s the only lunch meat I’ll eat. But the ground stuff… well, it straight up skives me out! Thank god my husband walked in the door just as I was about to have to mix up the burgers. He knows it’s my number one food aversion. Jon immediately jumped into action, washed his hands, and got to mixing and forming patties. Despite my food aversion–we loved this recipe! Everyone in my family–baby enjoyed the turkey chickpea patty, toddler ate a mini burger and my husband and I devoured them. We only made four patties. I will say they were extremely thick and the next time we make them we will make them much thinner and at least 6 patties. I can also imagine myself making a batch of these and freezing a few for a quick and easy lunch. (Of course, I’ll have my husband mixing them and form the raw patties for me.)
Let’s take a minute to talk about the tools you’ll need to make these delicious turkey and chickpea burgers! I’m in love with the 2 Qt Silicone Collapsible Strainer. I love how the flexible silicone opens easily and closes flat for easy storage. It also fits perfectly in my smaller portion of my sink for easy rinsing and pouring! To smash the chickpeas I used the Smooth Potato Masher. It puts less pressure on your hands while mashing; soft, horizontal handle lets you press straight down as it absorbs pressure. I placed all the ingredients in a 4.5 Quart Glass Bowl. These bowls are the best you guys. They are oven, freezer and microwave safe. Generous rims allow for easy handling when mixing, pouring and cleaning. Not pictured is one of my new favorite kitchen tools– the Non-Stick Pro Half Sheet Jelly Roll Pan – 13″ x 18″. It’s a commercial-grade, heavy-gauge aluminized steel provides fast, even heat distribution and lasting durability and stability. Micro-textured pattern ensures even baking by minimizing surface contact and promoting airflow. I used this to place my patties on before I went to cook them. A few of my other favorite OXO products: OXO Stainless Steel Measuring Cups, OXO Stainless Steel Measuring Spoons, OXO SteeL Can Opener, OXO Bamboo Wood Cutting Board, Large Stainless Steel Flexible Turner… and honestly the list goes on. My kitchen is FULL of OXO products. I’ve been a long fan of the products even before I ever started blogging!
I’m so happy that I had the chance to try this recipe for Turkey and Chickpea Burgers with Dill Havarti. It got me out of my comfort zone and introduced my family to a new go-to healthyish recipe! If your looking for a delicious turkey burger to try you must try this recipe!
Turkey and Chickpea Burgers with Dill Havarti
- 1 15.5 oz. can chickpeas rinsed
- 1 lb. ground turkey
- ½ cup panko bread crumbs
- 1 large egg beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 garlic clove chopped
- 3 tablespoons olive oil divided
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 slices dill havarti cheese
- 6 buns or sandwich thins
- lettuce tomato, mustard and mayonnaise for serving
- Line a baking sheet with parchment paper, set aside.
- Mash the chickpeas in a large bowl until there are no whole chickpeas left. Using your hands, mix in the turkey, bread crumbs, egg, mustard, Worcestershire sauce, garlic, 1 tablespoon olive oil, 2 teaspoons salt, 1 teaspoon black pepper. Form four to size 1-inch thick patties (about ½ cup each) and place on the lined baking sheet.
- Heat the remaining 2 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Top each patty with a slice of cheese, cover and cook until the cheese has melted, about 1 minute. (You can also do this step in batches.)
- Serve the burgers on toasted buns with mayonnaise, mustard, lettuce and tomato slices.
- Try freezing the raw burger patties to have an easy meal on hand.
- Use small white beans instead of chickpeas for a slightly different taste.