Thursday, June 12, 2014

Chickpea, Mint, and Feta Burgers with Yogurt-Dill Sauce

Just checking in with a quick, tasty new burger recipe before Z and I jet off to Portland, Oregon for a few days!

The burgers and the yogurt-dill sauce in this recipe both use herbs we're growing right in our backyard. (Well, I accidentally planted "dill bouquet," but it still works). In addition to the dill, the burgers possess fresh, fragrant mint that helps complement the aromatic spices and the creamy feta. These burgers were quite a hit with Z, and I know they'll be a hit with your family, too!

Chickpea, Mint, and Feta Burgers with Yogurt-Dill Sauce | The Economical Eater

Chickpea, Mint, and Feta Burgers with Yogurt-Dill Sauce
Yields: 4 burgers
-1 15-ounce can chickpeas, drained and rinsed
-1/2 small yellow onion, minced
-1/4 cup loosely packed fresh mint leaves
-1 clove garlic, minced
-1 teaspoon ground cumin
-1/2 teaspoon paprika
-Salt and black pepper, to taste
-1/8 cup yellow corn meal (or plain bread crumbs)
-3 tablespoons olive oil, divided
-1/4 cup crumbled feta
-4 burger buns
-Sliced cucumber (optional)

Yogurt-Dill Sauce:
-1 5.3-ounce container plain Greek yogurt (I used Chobani)
-1 tablespoon chopped fresh dill
-Squirt of lemon juice
-Salt and black pepper, to taste

1.) Place the chickpeas, onion, mint, and garlic in a food processor that's fitted with a steel blade. Pulse until combined and texture is mostly smooth, but still slightly chunky. (If you don't have a food processor, just mash the chickpeas with a fork and just be sure the mint is chopped).
2.) Spoon the chickpea mixture into a medium bowl and add spices, corn meal, and 1 tablespoon olive oil. Stir until combined, then taste for seasoning and adjust as necessary. Add feta and carefully stir to combine.
3.) Heat remaining 2 tablespoons olive oil over medium heat. As oil is warming up, form the chickpea mixture into four equal-sized patties. Place patties in the pan and cook for about 5 minutes, or until golden brown. Carefully flip burgers and cook on the opposite side until golden brown, about 3-4 minutes. 
4.) Serve with generous slathers of yogurt-dill sauce and sliced cucumber.

Yogurt-Dill Sauce:
1.) In a small bowl, combine ingredients. Let chill in fridge for 30 minutes before serving.

I loved how the cooling mint and the creamy yogurt-dill sauce complemented the smoky cumin and paprika. These burgers really tasted like summer, and I loved how some of the ingredients came right from our own backyard!

If you have several cans of chickpeas on-hand, I also recommend trying my Chickpea Burgers with Vegan Cilantro Mayonnaise.

Have you ever been to Portland, Oregon before? Any suggestions for where we should go?


  1. this burger looks great. I am so into growing fresh herbs!!

    Have a blast in Portland. I've never been but looking forward to hearing all about it.

    1. Thanks, Daisy! I'll definitely post some highlights from our trip next week.

  2. sounds pretty good! I'm going to try this ;-)