MONSTER VEGGIE BURGERS

MONSTER Veggie Burgers image

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

Ingredients

1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 egg
1 clove garlic, finely chopped
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup chopped fresh spinach
1/2 cup shredded carrot
2 tablespoons chopped fresh cilantro
3/4 cup Progresso™ panko bread crumbs
2 tablespoons canola oil
Toppings, as desired (avocado halves, cilantro leaves, cucumber slices, tomato slices, sweet pepper strips, lettuce leaves)
Sauces, as desired (spicy mustard, sriracha, ketchup, citrus vinaigrette)

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