Chickpea, Quinoa And Turkey Burgers. I wanted to find a way to eat a really healthy burger with lots of added nutrition. Don’t get me wrong, I LOOOOVE a big, juicy beef burger as much as the next person, but sometimes I want something different and/or lighter. This Delicious Chickpea, Quinoa And Turkey Burgers recipe is a great burger to have for lunch as it’s packed with fiber and nutrients but is low in fat, so it fills you up without making you want to pass out after! Haha. If you REALLY want to eat light, skip the bun and serve this with a side salad or wrapped in an iceberg lettuce leaf instead.
NOTE: Below is basically a 1/2 recipe as I only used half a pound of turkey and half a can of chickpeas. It makes 4 Chickpea, Quinoa And Turkey Burgers. If you want to do the full recipe but don’t need/want 8 burgers, just roll the other ones into meatballs a few days later and serve with pasta or rice for a super healthy dinner! (I actually ended up frying the remaining mix in a pan 3 days later when I had friends over and just served the balls/fritters with a yogurt dip as an appetizer)
Healthy and Delicious Chickpea, Quinoa And Turkey Burgers
- ½ cup chickpeas (garbanzo beans) - 1/2 a can
- ½ cup quinoa - COOKED
- 1 cup ground turkey (minced turkey) - 1/2 pound
- 1 large egg - if you double this recipe, still only use ONE egg
- 2 teaspoons tomato paste
- ¼ cup feta cheese - crumbled
- ¼ cup white onion - diced
- ⅛ cup green onions (scallions or green shallots) - diced
- ½ cup green pepper (green capsicum) - diced, I used red and orange, but any combination or just red pepper would be fine
- ½ teaspoon garlic - minced
- 1 pinch red pepper flakes
- 2 tablespoons basil - FRESH
- ½ teaspoon oregano - DRIED
- 2 teaspoons olive oil - for cooking veggies
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup all purpose flour (plain flour Australia and UK) - for forming patties to help hold them together, if needed
- Put chickpeas in a bowl and smash with a fork or potato masher. Add cooked quinoa, turkey, tomato paste, egg, feta, basil, green onion, salt and pepper.
- Turn heat to medium and oil to pan.
- Add white onion, bell peppers, garlic, red pepper flakes, oregano and a little salt and sauté until cooked (about 2 minutes). Remove from heat and add the mixture to a bowl.
- Mix all together and put in the fridge to chill for 2 to 3 hours or up to 24 hours.
- Form into patties (if the mix is a little loose and you’re finding the patties difficult to form, just get flour all over your hands and form them using some flour. This will help to hold the patty together).
- Cook on medium-high heat for 4–6 minutes per side, using just enough oil so that the burgers don’t stick to the pan.