Turkey and Chickpea Burgers with Dill Havarti

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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 725kcal

Author Katie

Ingredients

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

Instructions

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.

Notes

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.

Nutrition