Photo of Greek Portobello-Chickpea Burgers by WW

Greek Portobello-Chickpea Burgers

5
3
2
SmartPoints® value per serving
Total Time
31 min
Prep
15 min
Cook
16 min
Serves
6
Difficulty
Easy
Your family will love these burgers that won't crumble when you eat them. Chickpeas, couscous, carrots, feta flavoured with dill, olives, salt and held together with egg whites and mixed in the food processor make a flavourful burger. We used portobello mushrooms as the buns for the burgers, allowing you to get in more vegetables.

Ingredients

Canned drained chickpeas

15 oz, rinsed and drained

Cooked whole wheat couscous

1 cup(s)

Shredded carrot(s)

½ cup(s)

Crumbled feta cheese

½ cup(s)

Fresh dill

3 tbsp(s), fresh, chopped

Olive(s)

8 large, Kalamata variety, pitted and chopped

Egg white(s)

1 egg white(s), large

Table salt

¼ tsp(s), or to taste

Uncooked portabella mushroom(s)

6 item(s), (3 1/2 inch caps)

Plain fat free Greek yogurt

6 tbsp(s)

Uncooked red onion(s)

6 slice(s), thick, (1/4 inch thick)

Boston lettuce

6 leaf/leaves

Fresh tomato(es)

6 slice(s), thinly sliced

Instructions

  1. Place chickpeas in food processor and pulse until finely chopped. Transfer chickpeas to medium bowl; stir in couscous, carrot, feta, 2 tablespoons dill, olives, egg white, and salt, stirring until mixture clumps together. Shape mixture into 6 (3-inch) patties. Spray patties with nonstick spray.
  2. Spray large ridged grill pan with nonstick spray and place over medium-high heat. Place patties in pan and grill until golden brown and heated through, 3−4 minutes per side.
  3. Meanwhile, scrape away gills from under mushroom caps with spoon. Mix yogurt and remaining 1 tablespoon dill in small bowl.
  4. Place 1 chickpea patty in each upturned mushroom cap, gently pressing each to fill caps. Return burgers to one side of grill pan, mushroom side down. Spray onion slices with nonstick spray and add to other side of pan. Grill burgers until mushrooms are tender and onions are lightly charred, about 8 minutes, turning onions halfway through grilling time.
  5. Serve each burger topped with 1 lettuce leaf, 1 tomato slice, 1 grilled onion slice, and 1 tablespoon yogurt-dill sauce.
  6. Serving size: 1 burger

Notes

You can also use cannellini beans in place of chickpeas for this recipe. The burgers are also freezable, making them a great make-ahead option for busy weeknights.