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Turkey chickpea pita smash burgers

Turkey Chickpea Pita Smash Burgers

This clever and very nutritious dish takes the turkey burger to the next level. The burgers are packed with flavor thanks to dill, scallions, cumin, garlic, and coriander. Chickpeas and fresh spinach get blended in to add an extra boost of goodness. Once assembled, a generous swipe of Greek yogurt, crisp salad, and fresh mint mix pulls it all together.

Course Dinner
Prep Time 25 minutes
Cook Time 10 minutes
Servings 6 servings
Author Katie Morford

Ingredients

Burgers

  • One 15-ounce can chickpeas, drained and rinsed
  • ¾ cup crumbled feta (3 1/2 ounces)
  • 1 generous handful fresh spinach
  • ½ cup roughly chopped fresh dill
  • 4 scallions, white and light green parts, cut into a few pieces
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 pound ground turkey or other ground poultry/meat
  • 6 whole-wheat pitas (unsplit)
  • 1 tablespoon extra-virgin olive oil

Toppings

  • 2 cups shredded hearts of Romaine lettuce
  • 1 cup diced English or Persian cucumber
  • 2 medium tomatoes, diced
  • 3 tablespoons chopped fresh mint
  • Big pinch salt
  • ½ large lemon
  • ¾ cup plain low-fat Greek yogurt

Instructions

  1. Put the chickpeas, feta, dill, scallions, lemon juice, cumin, coriander, garlic, cayenne, and salt into a food processor fitted with a metal blade. Run the food processor until everything blends until it’s nearly a paste.

  2. Transfer to a large bowl with the ground turkey. Use your hands to mash the chickpea mixture with the turkey until it is one color and consistency. Break it up into 6 even pieces and roll each into a ball.

  3. In a medium bowl make the salad by tossing together the lettuce, cucumber, onion, tomato, mint, big pinch of salt, and juice of half lemon. Set aside.

  4. Set a whole (unsplit) pita on your work surface and put a burger ball in the center. Press down lightly with your palm so the burger adheres to the pita.

  5. Coat a large non-stick or cast iron skillet with olive oil and set over medium-high. When the oil is hot invert a pita onto the skillet so the burger is face down. Press on the pita firmly so the burger smashes down until it’s quite thin, about ⅓-inch, and spreads an inch or so shy of the edge. Repeat with another pita or two based on what will fit into the skillet. Cook until the burgers are nicely browned along the bottom and cooked through, about 3 minutes. Try not to move the burgers too soon, or they will stick. Use a large spatula to swiftly flip to the second side, so the pita is in the skillet. Cook until the pita is lightly browned and a little crispy, about 2 minutes. Repeat with the remaining burgers, adding a little more oil to the pan before adding the burgers.

  6. Transfer each smash burger to a plate and top with a big spoonful of yogurt and generous pile of salad. Fold it up and enjoy. Tip: Serve the smash burgers on parchment to help contain the mess.