Thursday, February 10, 2011

Chickpea Turkey Burgers with Feta Tzatziki

With chickpeas, turkey and bulgur wheat, this is somewhere between a veggie burger and a turkey burger. The fresh, crisp flavors are perfect for the early spring days we've been having lately.

{Chickpea Turkey Burgers with Feta Tzatziki}

serves 4
adapted from Everyday Food

For the burgers:
1/2 lb. ground turkey
1 can chickpeas, rinsed and drained
1/4 c. bulgur
1/3 c. panko breadcrumbs
Salt and pepper
Hamburger buns
Cucumber, thinly sliced
Tomato, sliced
Optional: 1/4 c. grated carrot; 2 chopped green onions

For the feta tzatziki:
2 oz. feta cheese
1/4 c. greek yogurt
1/4 c. grated cucumber, excess water squeezed out
1 tbsp chopped mint
1 tbsp lemon juice
Pinch of salt (kosher)

For the feta tzatziki, break up any large feta chunks by mashing them with the back of a fork. Combine all ingredients. If a smoother sauce is desired, blend in a food processor.

For the burgers, in a small bowl, add 1/2 c. boiling water to bulgur. Cover with plastic wrap and let sit for 10 minutes. Drain excess water.

Meanwhile, pulse chickpeas in a food processor until coarsely chopped, like a thick, chunky hummus. Mix chickpeas, drained bulgur and panko into the ground turkey, season with salt and pepper. If including the grated carrot and green onions, add them to the mix at this point as well.

Form four patties and cook in a nonstick pan coated with cooking spray over medium-high heat, about 4-5 minutes on each side or until browned and cooked through. If you don't have four people to serve, freeze the extra uncooked patties in a freezer bag, using wax paper to separate each patty.

Serve on buns with feta tzatziki, sliced cucumber and tomato.

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