Mediterranean Turkey Burger

Mediterranean Turkey Burger with Farro Tabbouleh, Tzatziki, and Spiced Chickpeas

There are a lot of components here, but the burger, tzatziki, and chickpeas all go very well together.  If you're not into the bitter flavor of tabbouleh, skip it and stuff everything else in a pita.

Turkey Burger Ingredients:

• 1 lb. extra lean ground turkey
• 1/2 finely chopped onion
• 3 finely chopped cloves of garlic
• 1/2 can chickpeas, crushed
• 1/4 cup chopped kalamata olives
• 2 tbsp fresh dill, chopped

Farro Tabbouleh:

• 1 cup farro (you can also use wheatberries, cous cous, or quinoa)
• 1 cucumber, small dice
• 2 tomatoes, diced
• 1 cup chopped parsley
• lemon juice
• olive oil

Tzatziki:

• 1/4 cup nonfat greek yogurt
• 2 tbsp chopped fresh dill
• 1/4 tsp garlic powder
• lemon juice

Spiced Chickpeas:

• 1/2 can chickpeas
• 1 tbsp. Ethiopian spice blend

Start by cooking the farro in 3 cup of water.   Rinse first, then bring to a boil for 15 minutes, or until farro is chewy.  Drain and rinse with cold water.  Set aside.

Drain and rinse the can of chickpeas.  Set aside half and toss in the Ethiopian spice mix.  Place in a 400 degree oven for about 10 minutes on aluminum foil, tossing them around every once in a while.

Sautee the chopped onion and garlic in a little olive oil until it gets a little carmelized.  In the meantime, prepare the ground turkey by mixing in the chickpeas, olives, dill, salt and pepper.  When the onions are done and a little cool, add them to the turkey mixture.  Grill.

While the burgers grill, chop the vegetables and parsley for the farro salad.  Toss the ingredients together, adding olive oil, lemon juice, salt, and pepper to taste.

The tzatziki comes together easily by mixing the yogurt, dill, garlic and lemon juice (as much as you want for the consistency that looks good).  Add salt and pepper to taste.