160 calories, 16 grams sugar, 4 grams fat, 26 grams carbohydrates, 5 grams protein
Veggie burgers often get a bad rap, but this wholesome recipe will change your mind. Made with chick peas, veggies, and just the right amount of seasoning, these patties are loaded with both flavor and good-for-you perks.
1 15-oz. can Progresso chick peas (garbanzo beans), drained, rinsed
1 clove garlic, finely chopped
1 tsp. smoked paprika
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. coarse (kosher or sea) salt
1 c. chopped fresh spinach
1/2 c. shredded carrot
2 tbsp. chopped fresh cilantro
3/4 c. Progresso panko bread crumbs
2 tbsp. 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)
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 in. in diameter and 1/2 in. thick. In 10-in. nonstick skillet, heat 2 tbsp. 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.
Makes 4 servings.
Recipe provided by Betty Crocker