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Dinner recipe · from the recipe book

Lemony Chickpea Herb Burgers in Lettuce Cups

Golden, crisp-edged chickpea patties scented with cumin, parsley and lemon, tucked into cool romaine leaves with juicy tomato, sharp red onion and a garlicky tahini-yogurt drizzle.

Lemony Chickpea Herb Burgers in Lettuce Cups

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • ⅓ cup60 gQuinoa, dryrinsed
  • ⅔ cup150 gWater
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 3 cloves9 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1⅛ tsp2 gGround coriander
  • 2 tsp4 gLemon zest
  • 2 tbsp30 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp24 gOlive oil
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gTahini
  • 4¼ cups chopped200 gRomaine lettucelarge inner leaves separated, washed and dried
  • 2 medium246 gTomatoessliced into rounds
  • ½ medium60 gRed onionthinly sliced into rings

Steps

  1. Prepare first: chop the parsley, mince the garlic, separate and dry the romaine leaves, slice the tomato and slice the red onion. Keep one-third of the minced garlic aside for the sauce; the rest goes in the patties.
  2. Bring the water to a boil in a small saucepan, add the quinoa, cover and simmer on low for 15 minutes until the water is absorbed. Spread the quinoa on a plate to cool for 5 minutes.
  3. In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth with some small pieces left.
  4. Add the cooled quinoa, egg, breadcrumbs, parsley, two-thirds of the garlic, cumin, coriander, lemon zest, half of the lemon juice, half of the salt and the black pepper to the chickpeas. Mix well, then shape into 8 patties about 1/2 inch thick. Chill them for 10 minutes so they hold together.
  5. Meanwhile make the sauce: stir the Greek yogurt, tahini, remaining one-third of the garlic, remaining half of the lemon juice and remaining half of the salt in a small bowl until smooth.
  6. Heat half of the olive oil in a large skillet over medium heat. Cook 4 patties for 4 to 5 minutes per side until deeply golden and heated through to 160°F (71°C) in the center, since they contain egg. Repeat with the remaining half of the olive oil and the other 4 patties.
  7. Stack two romaine leaves per wrap, add a patty, top with the tomato and red onion, and spoon on the tahini-yogurt sauce. Serve 2 lettuce-wrapped burgers per person.

Contains: Milk, Egg, Gluten, Sesame. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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