Turkey and Chickpea Burgers with Dill Havarti from Healthyish

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 and my opinion is that I really, really love OXO. #OXOBetter #healthyishcookbook

Let’s talk about me for a second. There are three things you should know:

1. I love burgers. I actually prefer a hearty vegetarian or turkey burger over a beef burger. So am I in love with this blog post of mine? YES.
2. I’m highly influenced by beautiful photos. I saw the Healthyish cookbook, and some of the recipes that can be found inside, roaming Instagram and my interest was immediately piqued. This was one cookbook I wanted on my shelf and I couldn’t get my hands on a copy fast enough. (In full disclosure, right when I was about to order it, OXO gifted me with a copy and the products here, weee!)
3. At the chance to save money, stretch a grocery run into more meals than intended, or anything of the sort, I will jump at it. This particular recipe fits the bill, you’ll see.

So there I was with some extra time on my hands. My son was napping, I was feeling energetic, I was ready for turkey burgers for lunch. I figured I would eat a burger for lunch and then each of us (me, my son, my husband) would get a turkey burger for dinner and…fin. But, no. Thanks to the chickpeas in this recipe, the meat is stretched further and I was able to get a total of six turkey and chickpea burgers from this mixture.

For someone who loves to save money in any way I can, I was thrilled at getting two more burgers than I anticipated! Plus, it’s a healthier recipe that makes everyone happy, and it came together so fast.

Here are the OXO products I used:

• Smooth Potato Masher: Easily the best potato masher I’ve had and yes, there are differences between them. It’s comfortable to hold and the mashing part is the perfect size for your typical masher needs. I have another potato masher that’s just way too large and doesn’t fit comfortably in many of my bowls.
• 4.5 Quart Glass Bowl: Can you ever have too many glass bowls? No. This one is oven, freezer and microwave safe.
• Non-Stick Pro Half Sheet Jelly Roll Pan – 13″ x 18″: This is now my second half sheet pan from OXO. Such a fantastic baking sheet that’s commercial-grade and made from heavy-gauge aluminum steel. It provides fast and even heat distribution. The micro-textured pattern ensures even baking by minimizing surface contact and promoting airflow.
• Large Stainless Steel Flexible Turner: Okay this thing is really cool. It delicately flips food because it’s incredibly flexible, but the part of the turner that’s closest to the handle is a little more firm so you can still press down on things like turkey burgers to get that even cooking.
• 2 Qt Silicone Collapsible Strainer: My new go-to strainer. Before this one I had one of those massive metal ones that pasta loves to adhere to and then it gets all hard and is impossible to remove. Plus, anything collapsible in the kitchen is great for storage!

You may be familiar with making burgers in that you usually throw everything into a bowl, mix together with your hands and then cook. The only added step here is to rinse and mash the chickpeas, but not only does this take no time at all, but it’s totally worth it for those extra burgers. EXTRA BURGERS, people.

Healthyish is all about tasty food that won’t make you feel guilty or weighed down. The recipes in this cookbook don’t take up too much time or create too many dishes (praise be). In a nutshell, Healthyish is about flexibility, balanced eating, and recipes that work. Bam.

We could all use some simplicity and ease in our lives, right? We could all spend less time washing dishes and more time actually enjoying the meal we made. We could all eat a little better and feel great while doing it. Enjoy!

Print Recipe

Turkey and Chickpea Burgers with Dill Havarti

Yield: 6

A juicy burger taste, with a can of chickpeas to stretch the meat even further!

Ingredients:

• 1 (15.5 ounce) can chickpeas, rinsed
• 1 pound 90-percent lean ground turkey
• 1/2 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
• Toasted buns (I used onion rolls), mayonnaise, mustard, lettuce (I used arugula), and sliced tomato, for serving

Directions:

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. 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.
3. 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.
4. Serve the burgers on toasted buns with mayonnaise, mustard, lettuce, and tomato slices.

Source: Healthyish by Lindsay Maintland Hunt. Recipe published with permission.