Turkey and Chickpea Burgers with Dill Havarti are the perfect “Healthyish” recipe for game day.
Disclosure: This post was written in partnership with OXO. I was sent products for use in this post. As always, all opinions here are my own.
Burgers are a favorite for game day. I love finding healthier options that don’t sacrifice on taste.
This recipe for Turkey and Chickpea Burgers was a big hit with my family. It’s from Lindsay Maitland Hunt’s new book Healthyish and so far, every recipe we’ve tried has a been a hit.
We love the all of the simple and good-for-you recipes that don’t sacrifice on taste. The book has a great variety of recipes that are sure to please everyone in your family.
HOW TO MAKE THESE TURKEY AND LENTIL BURGERS
- Start off by mashing draining the chickpeas in Oxo’s Collapsible Colander.
- Next, mash the chickpeas using the Potato Masher in the 4.5 Quart Glass Bowl.
- Using your hands, mix in the turkey, bread crumbs, carrots, egg, mustard, Worcestershire sauce, Italian seasoning, salt and pepper, to taste.
- Form four to six 1-inch thick patties and place on the jelly half sheet jelly roll pan.
- Heat the remaining 2 tablespoons 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. Flip the patties using the large stainless steel flexible turner.
- Top each patty with a slice of cheese, cover, and cook until the cheese has melted, about 1 minute.
- Serve the burgers on toasted buns or lettuce wraps with lettuce, tomato slices and toppings of your choice.
Turkey and Chickpea Burgers with Dill Havarti are the perfect “Healthyish" recipe for game day.
- 1 15.5 ounce can chickpeas, rinsed
- 1 pound extra-lean ground turkey
- ½ cup toasted gluten free bread crumbs or panko crumbs
- 1/2 cup grated carrots
- 1 large egg beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 1 garlic clove chopped
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 ounces sliced dill havarti cheese or Muenster cheese
- 4-6 Toasted brioche buns or boston lettuce if gluten free
- Toppings of choice: lettuce sliced tomato, mustard, ketchup, barbecue sauce etc.
- 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, carrots, egg, mustard, Worcestershire sauce, Italian seasoning, salt and pepper, to taste.
- Form four to six 1-inch thick patties and place on the lined baking sheet.
- Heat the remaining 2 tablespoons 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.
- Serve the burgers on toasted buns or lettuce wraps with lettuce, tomato slices and toppings of your choice.
Slightly adapted from Lindsay Maitland Hunt's Healthyish
