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Turkey and Chickpea Sliders with Dill Havarti

Turkey and Chickpea Sliders with Dill Havarti. Game day burgers take a “Healthyish” turn with these tender protein-packed sliders. The chickpeas are undetectable, but melted Dill Havarti shines as a flavorful topping.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 12 slider patties
Author: The Kitchen Prep


  • 1 can {15.5 oz.}chickpeas rinsed and drained
  • 1 pound ground turkey
  • 1 egg
  • 1 clove garlic minced or grated
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil divided
  • ½ cup panko breadcrumbs {I used gluten free}
  • 1 teaspoon salt
  • Sprinkle of cracked black pepper
  • Sliced dill Havarti cut into 12 2x2 inch squares
  • 12 mini pitas sliced in half
  • Toppings of your choice: mayo mustard, lettuce, tomato, etc.


  • Line baking sheet with parchment paper or foil. Set aside.
  • In a large bowl, mash the chickpeas with a potato masher until they're all crushed. Add the turkey, egg, garlic, Worchestershire sauce, Dijon mustard, 1 tablespoon olive oil, panko breadcrumbs, salt and pepper.
  • With your hands or a wooden spoon, mix the ingredients until everything is uniformly combined.
  • Using a standard ice cream scoop, scoop out a ball and form into a mini patty. Place on the prepared baking sheet as you go until all the meat is used up. {You should get about 12-14 patties.}
  • Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Place patties in skillet and cook until golden brown and cooked through, flipping after about 3 minutes.
  • Add the squares of dill Havarti to each patty and allow to melt slightly.
  • Serve on mini pitas or small slider buns with desired toppings.


This recipe was slightly adapted from Lindsay Maitland Hunt's Healthyish.