Why should meat lovers have all the fun? This larger than life veggie burger is loaded with fresh vegetables and tasty chickpeas. It moves veggies from the side to the center of the plate.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In food processor bowl, place chickpeas, egg, garlic, smoked paprika, coriander, cumin and salt. Cover; process with on-and-off pulses about 45 seconds or until nearly smooth. Stir together bean mixture, spinach, carrot and cilantro until well combined. Stir in bread crumbs. Shape mixture into 4 patties, about 3 1/2 inches in diameter and 1/2 inch thick.
- In 10-inch nonstick skillet, heat 2 tablespoons canola oil over medium heat until hot. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp.
- Serve veggie burgers stacked with toppings and drizzled with sauce.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 55 mg, Fat 2, Fiber 7 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Veggie Burger, Sodium 370 mg, Sugar 2 g, TransFat 0 g
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