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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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 725kcal
Author Katie


  • 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.


Calories: 725kcal | Carbohydrates: 56g | Protein: 52g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 147mg | Sodium: 2284mg | Potassium: 690mg | Fiber: 7g | Sugar: 5g | Vitamin A: 526IU | Vitamin C: 2mg | Calcium: 483mg | Iron: 6mg