Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2007


Recipe Summary test

6 servings (serving size: 1 burger)


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • 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.

Nutrition Facts

320 calories; calories from fat 26%; fat 9.2g; saturated fat 2.3g; mono fat 3.6g; poly fat 2.3g; protein 24.9g; carbohydrates 35.4g; fiber 4.6g; cholesterol 53mg; iron 3.5mg; sodium 541mg; calcium 89mg.