Turkey and Chickpea Burgers with Dill Havarti

This post is sponsored by OXO. Product was provided, as well as a copy of Healthyish, written by Lindsay Maitland Hunt. All opinions are my own. #OXOBetter #healthyishcookbook

Who doesn’t love easy and delicious? Healthyish is a cookbook that focuses on delicious, doable recipes that are, indeed, “healthyish”. I love this book. So many things I’ve already bookmarked.

I made her turkey and chickpea burgers, and I was definitely impressed. They were absolutely delicious.

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In addition to the book, OXO sent me some fabulous kitchen tools; their Nonstick Pro Half Cookie Sheet,  Good Grips 4.5 Quart Glass Bowl, 2 Quart Silicone Collapsable StrainerSmooth Potato Masher, and Large Flexible Spatula.

OXO Tools


My favorite tool, hands down, was the collapsible strainer. It collapses flat, and can be easily stored anywhere.


A close second is their Smooth Potato Masher. It’s an excellent tool – some potato masher don’t have enough sturdiness to really mash food the way it should. This one does the job beautifully.

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You can never, ever have too many bowls. I have some go-to’s in my kitchen, and this is now officially one of them. The size is perfect for mixing, tossing, and even serving. It’s thermal shock resistant and oven, freezer and microwave safe. Can’t get much better than that.

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These burgers were outstanding.



The chickpeas definitely stretched the ground turkey further. I loved them so much, I made two batches and individually froze a batch so we could take one out of the freezer whenever we want one!


The dill and havarti is so good on this, and dijon mustard is always fantastic.

Here’s your printable –

Turkey and Chickpea Burgers with Dill Havarti

Turkey and Chickpea Burgers with Dill Havarti


  • 1 {15.5 oz.} can chickpeas, rinsed and drained
  • 1 pound ground turkey
  • 1/2 cup breadcrumbs (I used gluten free)
  • 1 egg
  • 1 garlic clove, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • Sprinkle of cracked black pepper
  • 6 oz. sliced dill havarti
  • Toasted buns, mayo, mustard, lettuce, sliced tomato


  • Line a baking sheet with parchment paper; set aside.
  • Mash the chickpeas in a large bowl until there are no whole chickpeas left.
  • Using your hands, mix in the turkey, bread crumbs, egg, mustard, Worcestershire sauce, salt, and 1 teaspoon pepper.
  • Form four to six 1-inch thick patties and place on the lined baking sheet.
  • Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
  • Add the patties and cook until golden brown and opaque throughout, 3 to 4 minutes per side.
  • Top each patty with a slice of cheese, cover, and cook until the cheese has melted, about 1 minute.
  • Serve the burgers on toasted buns with mayonnaise, mustard, lettuce, and tomato slices.

Here’s your pinnable!
Turkey and Chickpea Burger


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 8 Comments

  1. 2pots2cook

    Beautiful creation ! So glad to find you !

  2. Michele @ Bacon Fatte

    Once again, you’ve blown my burger-loving mind… This time with a beautifully healthy burger! We enjoy chickpeas in every way, but I never thought to blend them with turkey to make a burger. It’s brilliant, and I can’t wait to try it! (Oh, and now I need to get that folding strainer, and that flexible spatula, and the potato masher that makes so much more sense than any of the ones I have! LOVE IT!) 🙂

  3. Christine

    Love burgers, and your burger looks good.

  4. Diane

    I can’t wait to make these!! They look so yummy!

  5. ally

    Just a fabulous recipe, Shea! You are the goddess of burgers!! xo

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