Turkey and Chickpea Burgers with Dill Havarti
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Ingredients
- 1 15.5-oz/439-g can chickpeas, rinsed
- 1 pound (455 g) 90-percent lean ground turkey
- 1/2 cup (40 g) panko bread crumbs
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, chopped
- 3 tablespoons olive oil
- to taste Kosher salt and freshly ground black pepper
- 6 ounces (170 g) sliced dill havarti cheese or Muenster cheese
- to taste Toasted buns, mayonnaise, mustard, lettuce, and sliced tomato, for serving
Instructions
- 1
Line a baking sheet with parchment paper; set aside.
- 2
Mash the chickpeas in a large bowl until there are no whole chickpeas left.
- 3
Using your hands, mix in the turkey, bread crumbs, egg, mustard, Worcestershire sauce, garlic, 1 tablespoon of the oil, 2 teaspoons salt, and 1 teaspoon pepper.
- 4
Form four to six 1-inch-thick (2.5-cm) patties (about 1/2 cup each) and place on the lined baking sheet.
- 5
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
- 6
Add the patties and cook until golden brown and opaque throughout, 3 to 4 minutes per side.
- 7
Top each patty with a slice of cheese, cover, and cook until the cheese has melted, about 1 minute. (You can also do this in batches.)
- 8
Serve the burgers on toasted buns with mayonnaise, mustard, lettuce, and tomato slices.
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