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MONSTER Veggie Burgers

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Betty Crocker Tasteseekers
Updated Aug 4, 2016
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Why should meat lovers have all the fun? This larger than life veggie burger is loaded with fresh vegetables and tasty chick peas. It moves veggies from the side to the center of the plate.

More About This Recipe

  • Move over meat -- veggies rule in the summer!

    Harvest time means veggies are overflowing in our gardens and on our plates. Here are two great meatless recipes to put that bounty to use.

    This Monster Veggie Burger is no wimpy burger. It’s loaded with fresh veggies, chickpeas and spices like smoked paprika and cumin. Grill it or pan-fry it -- you won’t be sorry. We love to serve it piled high with more veggies, but feel free to use a bun.

    Of course, you’ll need to serve fries with that burger. Keep the veggie love going by making Green Garden Fries. Simply coat green veggies in panko bread crumbs and oven-fry them. Add a lemony Greek yogurt dipping sauce, and you’ve got the perfect side dish!

    Get Your Veggies Here!

    These garden fresh recipes were created for Betty Crocker’s Red Hot Summer Trends. Check out more recipes and watch how-to videos at BettyCrocker.com.

    Tablespoon has loads more vegetarian entree recipes, too, so you can eat your veggies and feel great!

    And try some of these fresh vegetable dinners before summer slides away:

    Linguini with Fresh Vegetables
    Spiced Skillet Vegetables
    Oven Roasted Italian Vegetables
    Grilled Vegetable Medley Packets
    Garden Vegetable Lasagna

    Jennifer, BC Taste Seeker

    What’s your favorite summer veggie?

MONSTER Veggie Burgers

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 14
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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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Serve veggie burgers stacked with toppings and drizzled with sauce.

Nutrition

No nutrition information available for this recipe
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