Burgers, Burgers, Burgers

Red meat makes my tummy hurt a little. I like to find red-meat alternatives to this grilling favorite. However, there are sometimes that you just need a little taste of the classics.



  • 1-1/4 cups dried chickpeas (also called garbanzos)
  • non-stick cooking spray
  • 3 tbs of tahini
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp baking powder
  • 1 tsp kosher salt
  • 1 tbs curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 small sweet potato (peeled and shredded)


  1. In a bowl, soak the chickpeas in 4 cups of water overnight (12-24 hours). It is crucial to use dried chickpeas and not cut corners with the canned version. The dried ones help it keep a crispier texture. If you use canned chickpeas, you will have a nice hummus like paste, not burgers;
  2. Preheat oven to 375°F and coat a cookie sheet with non-stick spray when ready to cook burgers;
  3. Drain chickpeas well;
  4. In a food processor, process chickpeas, tahini, spices and  baking powder, scraping down the sides when needed. Continue until the mixture holds when pinched between two fingers;
  5. Transfer chickpea mixture into a large bowl and combine shredded sweet potato;
  6. Form into 4-5 burgers, place on cookie sheet, spray tops with non-stick spray and cover with tin foil. Bake 20 minutes;
  7. Remove foil, flip burgers, coat with non-stick spray and cook uncovered until golden an additional 10-15 minutes;
  8. Serve with the works and watch them disappear!


Made from left-over quinoa “the super grain” these tasty burgers are great any time of day and any time of year.


  • 1-1/2 cups cooked quinoa
  • 2 eggs
  • 1 tbsp olive oil
  • 1tsp soy sauce
  • 1 tsp minced garlic
  • 1/2 small onion (chopped)
  • 1/2 tsp dried parsley
  • 3 tbs tomato sauce
  • 1 tbs mustard
  • 1 tsp red pepper flakes
  • 1/2 cup bread crumbs
  1. Preheat oven to 375°F;
  2. LIne a cookie sheet with tin foil and spray with non-stick cooking spray;
  3. Mix all ingredients in a large bowl;
  4. Drop 6 heaps onto cookie sheet and form into a patty shape;
  5. Place in oven for 25 minutes;
  6. Flip burgers and cook for 15 more minutes until golden and almost crispy;
  7. Top with your choice and enjoy the sensation of your taste buds dancing.

I like these delicious apple maple turkey burgers served with a dollop of the maple-dijon sauce served on an onion foccacia.

For Maple-Dijon Sauce:

  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons real maple syrup

For Burgers:

  • 1 1/4 pounds ground turkey breast
  • 1/4 cup real bacon bits
  • 1/2 cup chunky applesauce
  • 1 teaspoon poultry seasoning
  • 2 tablespoons real maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 bread crumbs


  1. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

For Maple-Dijon Sauce:

  1. In a small bowl, stir to combine mayonnaise, dijon mustard, and 2 tablespoons maple syrup; set aside.

For Turkey Burgers:

  1. In a medium bowl, mix together all ingredients for burgers. (Wet hands to prevent sticking and shape into 4 patties.)
  2. Place burgers on hot oiled grill for 5 to 6 minutes per side or until done.
  3. Serve on buns with traditional burger condiments and a dollop of maple-dijon sauce.

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