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 Burger](https://lifemadesweeter.com/wp-content/uploads/Turkey-and-Chickpea-Burgers2-e1518237484683-300x300.jpg)
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