Pinterest

0
Print

0
Save

0
Facebook

0
Email

0

MONSTER Veggie Burgers

Name: MONSTER Veggie Burgers
Prep time: 30 min
Total time: 30 min
Yield: 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)

4 Ratings

8 Comments

Prep 30 min
Total 30 min
Servings 4

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+ LESS-

By Betty Crocker Tasteseekers

Updated August 4, 2016

Make with

Progresso Breadcrumbs

Ingredients

can (15 oz) Progresso™ Chick Peas (garbanzo beans), drained, rinsed

egg

clove garlic, finely chopped

teaspoon smoked paprika

1/2

teaspoon ground coriander

1/2

teaspoon ground cumin

1/2

teaspoon coarse (kosher or sea) salt

cup chopped fresh spinach

1/2

cup shredded carrot

tablespoons chopped fresh cilantro

3/4

cup Progresso™ panko bread crumbs

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

Hide Images

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.

Nutrition Information

No nutrition information available for this recipe

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?