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
Happy Friday friends! I am so excited to bring you this recipe today from Lindsay Maitland Hunt’s new cookbook Healthyish. It’s going to be in the 70’s all weekend in Charleston and these turkey and chickpea burgers would be perfect to serve for an outdoor dinner party or date night! I don’t know about you, but I have had to re-start my healthy eating resolutions this February. When I get stressed (which is a lot) I tend to skip meals and grab whatever is near, leading to unhealthy choices. This month I am planning to be more conscious and meal plan on the weekend for a successful week. I am super excited over the new recipes in Healthyish and plan on using them to meet my goals. The title says it all, as the recipes are healthy and easy to cook but don’t skimp on flavor. So skip the Chick-fil-a line this weekend and try these turkey and chickpea burgers instead!
Items You Will Need:
Smooth Potato Masher
2 QT Silicone Collapsible Strainer
Good Grips 4.5 QT Glass Bowl
Non- Stick Pro Half Sheet Jelly Roll Pan
Large Stainless Steel Flexible Turner
The recipe for these turkey and chickpea burgers is provided below but you can also find it on page 155 of Lindsay’s cookbook. First line your OXO baking sheet with a piece of parchment paper or foil. Set this aside as you drain the chickpeas using your OXO collapsable strainer. This strainer is one of my favorite things OXO makes as it is super sturdy. Since it is collapsable it does not take up a ton of your kitchen storage – great news if you live in an apartment or a small townhouse like me.
Add your drained chickpeas into your Good Grips glass bowl. Using the OXO smooth potato masher, mash the chickpeas with your OXO smooth potato masher until they’re all crushed. Add the turkey, egg, garlic, Worchestershire sauce, Dijon mustard, 1 tablespoon olive oil, panko breadcrumbs, salt and pepper and use your hands to combine. I know it may be intimidating to use your hands to mix the batter if you’re not big on cooking – or touching raw meat. But I promise it is much easier to mix by hand that to use a spoon.
Using your hands form patties until the meat is used up. You should get 4-6 large patties. Place your patties on the parchment lined baking sheet. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Place patties in skillet and cook until golden brown and cooked through, about 4-5 minutes per side. To make these turkey chickpea burgers even healthier I chose to serve mine in lettuce wraps with sliced tomatoes on top but you can also serve with burger buns. And if you’re only looking to eat healthy-ish you could throw in some sweet potato fries as well!
Photography + Styling: Gillian Ellis
| Prep Time | 15 minutes |
| Cook Time | 9 minutes |
| Servings |
people
|
- 1 (15 oz) can chickpeas
- 1 lb ground turkey
- 1 egg
- 1 clove garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil, divided
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
Ingredients
|
|
- Line baking sheet with parchment paper or foil. Set aside.
- In a large bowl, mash the chickpeas with a potato masher until they're all crushed. Add the turkey, egg, garlic, Worchestershire sauce, Dijon mustard, 1 tablespoon olive oil, panko breadcrumbs, salt and pepper.
- With your hands or a wooden spoon, mix the ingredients until everything is uniformly combined.
- Using your hands form patties until the meat is used up. You should get 4-6 large patties. Place on the parchment lined baking sheet.
- Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Place patties in skillet and cook until golden brown and cooked through, about 4-5 minutes per side.
- Serve on burger buns or lettuce with topping of choice.
Leave a Reply