MONSTER Veggie Burgers

 

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 strips, lettuce leaves)

Sauces, as desired (spicy mustard, sriracha, ketchup, citrus vinaigrette)

• 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.