MONSTER Veggie Burgers

  • Prep 30 min
  • Total 30 min
  • Servings 4

Ingredients

  • 1 can (15 oz) Progresso™ Chick Peas (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)
  • Sauces, as desired (spicy mustard, sriracha, ketchup, citrus vinaigrette)

Steps

  • 1
    In food processor bowl, place chick peas, 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.
  • 2
    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.
  • 3
    Serve veggie burgers stacked with toppings and drizzled with sauce.

No nutrition information available for this recipe
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