Turkey and Chickpea Burgers with Dill Havarti

Ingredients

• 1 (15.5-ounce / 439-g) can chickpeas, rinsed
• 1 pound (455 g) 90-percent lean ground turkey
• ½ cup (60 g) panko bread crumbs
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 garlic clove, chopped
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 6 ounces (170 g) sliced dill Havarti cheese or Muenster cheese
• Toasted buns, mayonnaise, mustard, lettuce, and sliced tomato, for serving

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Mash the chickpeas in a large bowl until no whole chickpeas remain. Add the turkey, panko, egg, Dijon, Worcestershire sauce, garlic, 1 tablespoon olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Mix gently with your hands.
3. Form four to six 1-inch-thick (2.5-cm) patties, about ½ cup each, and place them on the lined baking sheet.
4. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Cook the patties until golden brown and opaque throughout, 3 to 4 minutes per side, working in batches if needed.
5. Top each patty with a slice of cheese, cover, and cook until melted, about 1 minute. Serve on toasted buns with mayonnaise, mustard, lettuce, and tomato.