Mediterranean Chickpea Burgers
Mixing chickpeas and bulgur into ground beef adds fiber and protein, and makes the meal more cost-effective. You can also use ground lamb or turkey in place of the beef.
- Total Time:
- Servings: 4
Source: Everyday Food, March 2011
- 2 ounces feta cheese
- 1/4 cup low-fat plain yogurt
- Coarse salt and ground pepper
- 1/4 cup bulgur
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 1/2 pound ground beef chuck (95 percent lean)
- 1/3 cup roughly chopped mint leaves
- Nonstick cooking spray
- 4 hamburger buns, split and lightly toasted
- 1 small cucumber, thinly sliced
- 1 large tomato, sliced
In a small bowl, mash feta with the back of a fork until smooth. Stir in yogurt and season with salt and pepper. Set aside.
In small heatproof bowl, combine bulgur and 1/2 cup boiling water. Cover with plastic wrap and let sit 10 minutes. Meanwhile, in a food processor, pulse chickpeas until coarsely chopped. Transfer to a large bowl and add beef and mint. Drain bulgur and add to chickpea mixture. With your hands, mix until mixture is evenly combined and holds together when pressed into a ball. Divide into four 1-inch-thick patties and season with salt and pepper.
Lightly coat a large nonstick skillet with cooking spray and heat over medium-high. Add patties and cook until browned and crispy on the outside and cooked through, 8 to 10 minutes, flipping once. Serve on buns with sliced cucumber, tomato, and feta-yogurt sauce.