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)
Preparation
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.
