This post is written in partnership with OXO. They provided me with the products in use here as well as the cookbook Healthyish by Lindsay Maintland Hunt. All opinions are 100% my own. #OXOBetter #healthyishcookbook
What is it about these long winter months that have me craving a giant bowl of stew topped off with mashed potatoes and chicken pot pie? It has been rather cold in Wisconsin this winter and nothing about the temperatures lately have me wanting to eat my greens or anything healthy for that matter. I’ve been doing my best to eat ‘healthy-ish’ by making sure to incorporate more steamed vegetables into my meals and kale salads when I can. Thank God for Lindsay Maitland Hunt and her new book Healthyish for coming to the rescue! I’m loving all of her simple and good-for-you recipes including today’s recipe for Turkey and Chickpea Burgers with Dill Havarti.
I will admit that my first thought on this recipe was that the chickpeas and ground turkey were going to result in a very dry burger. To my pleasant surprise it was so juicy and flavorful and had an amazing texture! I’ve actually already made a second batch of the burgers to eat alongside of a small side salad as part of my lunch meal-prep rotation. These burgers are seasoned so perfectly and the addition of dill havarti cheese really compliments the flavors nicely.
The easiest way to mash the chickpeas is in a large mixing bowl with a potato masher. I love my Smooth Potato Masher from OXO because the soft handle absorbs a lot of the pressure that can result from the mashing. While these burgers are not baked, I like to use a baking sheet lined with parchment or wax paper to lay out the burgers as I form them. This also is a great way to premake the burgers and then freeze them for later use. I suggest forming the patties, laying them out onto a baking sheet, freezing for 20-30 minutes before individually wrapping and packaging for the freezer.
If you’re trying to stay healthy this winter without sacrificing flavor, I suggest picking up a copy of Healthyish by Lindsay Maitland Hunt and trying out some of her delicious recipes. You will be pleased by how easy they are to make and enjoy every delicious bite!
- 1 (15.5 ounce) can chickpeas, rinsed
- 1 pound 90-percent lean 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
- Kosher salt and freshly ground black pepper
- 6 ounces sliced dill havarti cheese or Muenster cheese
- 4-6 Toasted brioche buns, mayonnaise, mustard, lettuce, and sliced tomato, 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, salt, and 1 teaspoon pepper. 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 with mayonnaise, mustard, lettuce, and tomato slices.
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