Veggie Burger Delight Recipe
Posted by The Valley Chef on 2011-08-01 21:40:00 UTC
Prep Time: 30 Mins | Total Time: 30 Mins
Makes: 4 veggie burgers


1 can (19 oz/540 mL) chick peas (garbanzo beans), drained, rinsed
1 egg
1 clove garlic, finely chopped
1 tsp (5 mL) paprika
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) coarse (kosher or sea) salt
1 cup (250 mL) chopped fresh spinach
1/2 cup (125 mL) shredded carrot
2 tbsp (25 mL) chopped fresh cilantro
3/4 cup (175 mL) panko bread crumbs
2 tbsp (25 mL) 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, 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.

To Grill Burgers: Heat gas or charcoal grill. Spray sheet of heavy-duty foil. Place patties on foil. Place on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning once, until brown and crisp.

Tip: We think these veggie burgers are so good, they don't need a bun. Try them stacked with fresh veggies and a drizzle of your favourite burger sauce. Or, top with a fresh veggie salsa. To make fresh veggie salsa, in a medium bowl, mix 1 cup coarsely chopped red or yellow bell pepper, 1/2 cup thinly sliced cucumber, 1/4 cup slivered white onion and 1/4 cup cilantro leaves. Stir in 1 tablespoon fresh lime juice, 1 tablespoon olive oil and salt and pepper to taste. About 2 cups salsa.