Çılbır Burger

Çılbır Burger is a delightful vegetarian twist on the traditional Turkish dish, featuring a spiced chickpea patty topped with a poached egg and tangy yogurt sauce. This burger is not only satisfying but also packed with flavor and nutrients, making it perfect for a hearty meal.

Ingredients

• Canned chickpeas - 400 grams, drained and rinsed
• Breadcrumbs - 100 grams
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Eggs - 2
• Plain yogurt - 100 grams
• Lemon juice - 1 tablespoon
• Fresh dill - 2 tablespoons, chopped
• Burger buns - 2, toasted
• Lettuce leaves - 2

Steps

1. In a mixing bowl, mash the drained chickpeas with a fork until roughly blended but still chunky.
2. Add the breadcrumbs, chopped onion, minced garlic, cumin, paprika, salt, and black pepper to the chickpeas and mix until well combined.
3. Form the mixture into 2 equal-sized patties.
4. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat and cook the patties for about 4-5 minutes on each side until golden brown and crispy. Remove and set aside.
5. In the same pan, add water to a depth of about 5 cm and bring it to a gentle simmer. Crack one egg at a time into a small bowl and gently slide it into the water. Poach for about 3-4 minutes for a soft yolk, then remove with a slotted spoon and drain on paper towels.
6. In a small bowl, combine the yogurt, lemon juice, chopped dill, and a pinch of salt to make the yogurt sauce.
7. To assemble the burgers, place a patty on each toasted bun, top with a poached egg, a dollop of yogurt sauce, and a lettuce leaf. Close the bun and serve immediately.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 186 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• Contains healthy fats from olive oil and yogurt.

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