Greek portobello-chickpea burgers 3WW

Ingredients

Canned 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 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

Directions

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.
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.
Meanwhile, scrape away gills from under mushroom caps with spoon. Mix yogurt and remaining 1 tablespoon dill in small bowl.
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.
Serve each burger topped with 1 lettuce leaf, 1 tomato slice, 1 grilled onion slice, and 1 tablespoon yogurt-dill sauce.
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.

You Might Also Enjoy These Recipes:

PRO

Chopped Greek Chickpea Salad

Lobster Mama

Allen Speigner on Instagram: "Buffalo chicken pockets Macros 470 cals, 49g protein, 17g fat, 28g carbs Verse of the day 🙏🏽 2 Corinthians 3:17 Now the Lord is the Spirit, and where the Spirit of the Lord is, there is freedom. ## Ingredients - 4 oz shredded chicken - 2-4 tbsp buffalo sauce - 3 plain greek yogurt - 1 high protein tortilla instructions 1. Mix cooked shredded chicken with buffalo sauce, Greek yogurt, and cheese 2. Cut a protein tortilla in half and fold both sides over themselves twice to form a little pocket 3. Stuff half the meat in each side of the tortilla 4. Seal, spray with oil, and air fry at 350 for 7 minutes. If not as crispy as you want do 3 more minutes at 400"

ElyseNicole

Ryan Miles on Instagram: "🔥 Buffalo Ranch Chicken Wrap 457 calories | 54g protein | 16g net carbs | 13g fat Ingredients: • 6 oz Realgood Lightly Breaded Chicken Strips • 1 Mission Carb Balance Tortilla • 1 cup Fresh Express 3-Color Coleslaw • 5 Mt. Olive Dill Chips • 30ml Sweet Baby Ray’s Mild Buffalo Sauce • 30g Kirkland Greek Yogurt • ¼ cup Lucerne Reduced-Fat Sharp Cheddar • ½ tsp Hidden Valley Ranch Seasoning Instructions: 1. Air fry chicken at 400°F for 10–12 mins until crispy 2. Mix chicken, yogurt, buffalo sauce, coleslaw, ranch, cheese, and pickles in a bowl 3. Load the mix into a tortilla 4. Pan sear until golden brown 🔥 Tastes like your fav fast food wrap—but with 50g+ of protein. Creamy. Spicy. Tangy. Crunchy. All in one. #BuffaloRanchWrap #highprotein #macrohack #mealprepideas #fatlossfood #easyrecipes"

ElyseNicole

PRO

Chickpea, Tomato & Coconut Curry with Rice

Backhaus

Greek portobello-chickpea burgers 3WW

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

Discover. Cook. Share.

Greek portobello-chickpea burgers 3WW

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

Discover. Cook. Share.

Please Sign In First

Please Sign In First

Create Book

Please Sign In First

Our website uses cookies

Set your preferences