We loved these burgers! First you make a hummus-like concoction in the food processor, then mix it into the ground turkey, creating a very moist and flavorful burger that’s reminiscent of falafel. It’s served on a soft french roll with baby spinach leaves, red onion, Dijon mustard, and a little mayo. The idea came from the Jan/Feb 2009 issue of Clean Eating, but we made some changes (as we usually do): To the chickpea mixture we added a large clove of chopped garlic, some chili powder to spice them up, and a handful of chopped fresh parsley. We opted for the chewy french roll over the whole wheat bun they recommend, but use whatever buns you have on hand! We served our burgers with some baked sweet potato fries seasoned with salt, pepper, brown sugar, and chili powder, and some kale chips — crunchy, nutty in flavor, and definitely the coolest new way to eat this veggie!
Spicy Turkey & Chickpea Burgers
(Adapted from Clean Eating)
Serves 4 (or 2 with leftover patties)
1 (15 oz.) can chickpeas, drained and rinsed
3 green onions, white and green parts, chopped
1 clove garlic, chopped
1 tsp. ground cumin
1/4 tsp. chili powder
1/4 tsp. salt
1 tsp. freshly ground black pepper
a handful of fresh parsley, chopped
2 TBS. Worcestershire sauce
3/4 lb. ground turkey
2 TBS. olive oil
2 sweet french rolls
a large handful of baby spinach leaves, washed
1/2 a red onion, sliced
mayo & Dijon mustard
- In a food processor, combine the first 9 ingredients (through Worcestershire sauce). Pulse until smooth. Taste and adjust seasonings if necessary.
- Transfer chickpea mixture to a large bowl and add the ground turkey. Mix together until well combined, then form patties (we made a total of 7 patties, about 3 inches wide and 1-1/2 inch thick).
- Add some olive oil to a frying pan (a few times around the pan). Heat over medium high heat. When hot, fry the patties, about 4-6 minutes on each side depending on thickness of patties. You may have to cook them in 2 batches.
- While patties are cooking, toast your rolls.
- Assemble burgers on rolls with the spinach leaves, red onion, mayo and/or mustard. Add tomato if in season!
Sweet Potato Fries
1 large sweet potato (we used the ones with the white flesh)
1 TBS. olive oil
- Preheat oven to 425 degrees.
- Wash sweet potato and pat dry. Cut in half, then place cut side down on the cutting board. Cut each half into slices. Cut those slices in half. Repeat until fries are the shape you want!
- Toss fries in a bowl with about 1 TBS. of olive oil, and salt, pepper, chili powder, and brown sugar (no need to measure — just sprinkle and feel it out).
- Spread onto a baking sheet in a single layer.
- Bake for about 15 minutes. Flip fries over with tongs, then continue baking for another 10-15 minutes. When they start to look golden and caramelized on the ends, they’re ready!
1 bunch of red kale, washed, and stems and center ribs removed (we used red curly kale)
1 TBS extra virgin olive oil (1 TBS. coats about 12 leaves – if you have more kale, increase olive oil as needed)
- Toss the kale in a large bowl with the olive oil, making sure all the leaves are lightly coated. Sprinkle with salt.
- Spread kale leaves on a baking sheet in a single layer. Sometimes I need to use 2 baking sheets, depending on how big my bunch of kale is.
- Preheat oven to 375 degrees. Place baking sheets in the oven. After about 7 minutes, gently toss the kale on the baking sheet with tongs (and rotate the pans, if using 2). Then bake for another 7 minutes or until crisp. In the last couple minutes, really keep an eye of them. The kale leaves will wilt and feel slightly crisp when you toss them with the tongs. Also, the edges of the leaves will turn a little brown. Like popcorn, kale chips are done when they smell kind of sweet and toasty.
( You can also bake at a low temp (250 degrees) for about 30 minutes, like this version in Bon Appetit, but we use the above method to save time!)
Somehow Arius always finds a way to make it into my pictures … coincidence?