Serves 4
The other day I was channel surfing when I happened upon a segment on “The View” focused on how to get the fat and the calories out of the hamburger. Elisabeth Hasselbeck was using vegetables and chickpeas to “fortify” the burger, and while her hubbie was not too thrilled to have zucchini in his hamburger, I thought the idea was divine! Here is the recipe I came up with to add health to my family hamburgers. I’ve adapted it from a similar recipe from Everyday Food magazine. Try it and let us know what you think. Come and cook with us!
Ingredients:
2 ounces goat cheese
1/4 cup low-fat plain yoghurt
1/4 cup bulgur (or millet if you’d like a gluten free option)
1 cup cooked chickpeas (or 1 can, rinsed and drained)
1/2 lb ground beef chuck (replace with buffalo, lamb or turkey, if you’d like)
1/3 cup roughly chopped mint leaves
4 hamburger buns, split and lightly toasted
1 small cucumber, thinly sliced
1 large tomato sliced
1/2 tablespoon olive oil
Sea salt and fresh pepper
Instructions:
In a small bowl combine goat cheese and yoghurt until smooth and season with salt and pepper. Set aside.
In a small heatproof bowl, combine bulgur and 1/2 cup boiling water. Cover and let sit 10 minutes. (Alternatively, prepare 1/2 cup millet per package directions).
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 1-inch-thick patties and season with salt and pepper.
Lightly coat a large skillet with olive oil and heat over medium high.
Add patties and cook until browned and crispy on the outside and cooked through, 8 – 10 minutes, flipping once.
Serve on buns with sliced cucumber, tomato and yoghurt sauce.
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