Print: Homemade Ground Chicken-Chickpea Burgers

This burger lends itself to lots of options and variety, all of which are delicious! Even my beef-loving husband loved it and ate every last bite. The best part is the complex texture, moistness, and unique (though not weird...) taste. We enjoyed them with some zucchini fries (fresh from our new backyard veggie garden). Optional: toast buns with a slice of your preferred cheese. Feel free to dress your burger to your liking; I chose Swiss cheese, ketchup, tomatoes, and spinach (my husband opted for American cheese, ketchup, and mustard). Make sure to test patties for doneness prior to consuming!

Prep

22 min

Cook

53 min

Servings

Difficulty

Medium

Ingredients

1.5 cups water
0.5 cups dry quinoa
1 , 15.5 ounce
8 ounces ground chicken
0.5 cups egg whites
0.5 cups minced beets
0.5 cups oat bran
0.25 cups minced onion
3 prunes , minced
1 tablespoon minced poblano pepper
1 teaspoon salt
1 teaspoon ground chile pepper
1 teaspoon ground cumin
1 teaspoon ground black pepper

Instructions

1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Mash chickpeas roughly in a bowl. Add cooked quinoa, chicken, egg whites, beets, oat bran, onion, prunes, poblano pepper, salt, chile powder, cumin, and black pepper. Mix well. Form into 6 equal-size patties. Wrap in aluminum foil.
4 Bake in the preheated oven until no longer pink in the center and any juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition per serving

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