Together with OXO and Lindsay Maitland Hunt, here’s a healthful, nourishing weeknight dinner that will be a CROWD PLEASER. This post has been sponsored by OXO + Healthyish, but all opinions are my own. Thank you to the sponsors that keep R&M Cooks cooking colorfully!
Let’s talk about the most important part of this recipe: chickpeas PLUS turkey. Meat is expensive – but chickpeas are not. Mixing the two together make bigger “beefier” (meat pun) patties or plain and simple: MORE patties. Because the patties are also freezable, that makes this recipe your best friend as the year gets busier and busier. (Something about tax season gets me all riled up)
I adapted Lindsay’s amazing recipe to fit my tastes: the best way to do this? SPICES, SPICES, AND MORE SPICES. I loaded up on cayenne pepper, garlic, and lemon pepper to add things that I love – and you can do the same. But at the core, stick to the recipe, it’s fool-proof, simple, and uses fresh, clean ingredients. Definitely something you want to feed your family on weeknights.
If you love the recipe, make sure you pick up a copy of Lindsay’s book Healthyish! Just click on the cover below!
When I’m in the kitchen, I gotta have my number 1 tools: OXO took care of it. Here’s what I needed to make these burgers:
I love EVERY one of these products, and use them all at least 3-4 times per week. My personal favorite is the Non-Stick Pan – it’s unreal, and impossible to scorch, and let’s face it: what a beauty.
Lindsay Maitland's new cookbook "Healthyish" hold the perfect recipe: Turkey and Chickpea burgers. They're simple, healthy, and so hearty!
- 1 1/2 pound lean ground turkey
- 1 can of chickpeas (15 oz.), drained and rinsed
- 1/2 cup panko bread crumbs
- 1 large egg, beaten
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 cloves of garlic, minced
- 3 tablespoons corn oil
- 1/2 teaspoon cayenne pepper
- salt and pepper, to taste
- 1/4 teaspoon Old Bay seasoning
- 1/4 teaspoon sweet paprika
- 1 tablespoon lemon juice, freshly squeezed
- 1 slice of Pepper Jack per burger
- romain lettuce
- tomato slices
- toasted pretzel buns
- Line a baking sheet with parchment paper.
- In a large bowl, mash the chickpeas well. Add in the turkey, panko, egg, mustard, Worcestershire sauce, garlic, one tablespoon of the corn oil, lemon juice, and all the spices. Use your hands to mix together.
- Form one inch thick patties with your hands and place each on the lined baking sheet.
- Heat the rest of the oil in a skillet and add each patty into the skillet and cook for 4 minutes on each side. Top the patty with a slice of pepper jack cheese and cook another minute until it melts.
- Serve the burgers on toasted buns with lettuce, tomato, and any spread that you love!
This recipe is only slightly adapted from Lindsay Maitland's cookbook "Healthyish": page 155.