Chopped chickpeas and tangy dried apricots keep these Moroccan-spiced burgers moist. For a more unusual offering, fold one into flatbread such as FlatOut, Indian naan, or Middle Eastern lavash.
Cooking Light AUGUST 2007
Place chickpeas in a food processor; pulse 3 times or until chopped. Combine chickpeas, apricots, and next 7 ingredients (through turkey). Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a meat thermometer registers 165°. Remove from grill; let stand 5 minutes.
Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 tablespoon Easy Tzatziki Sauce and top half of bun.
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