Veggie Burger

Cilantro gives these vegetarian patties a bright burst of flavor.

These patties are fragile at first, so turn them carefully. They firm up as the second side cooks. Top them with lightly dressed salad greens, tomato slices and sliced sweet onions.


1/2 cup chopped sweet onion
1 medium carrot, chopped (1/2 cup)
1 (15-oz.) can garbanzo beans, drained, rinsed
1 egg
1 teaspoon coarse salt
1/2 cup unseasoned dry bread crumbs or panko
1/4 cup chopped cilantro
2 tablespoons olive oil, divided
4 whole wheat hamburger buns, split


1. Pulse onion and carrot in food processor until finely chopped. Add beans; pulse to chop. Add egg and salt; process until thick and slightly chunky. Place in medium bowl; stir in bread crumbs and cilantro. Shape into 4 patties about 3/4 inch thick.

2. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat until hot. Cook patties 8 minutes or until nicely browned on bottom. Carefully turn; add remaining 1 tablespoon oil. Cook 5 minutes or until burgers are slightly firm and hot in center. Serve in buns.


4 sandwiches


PER SANDWICH: 370 calories, 12 g total fat (2 g saturated fat), 15.5 g protein, 50.5 g carbohydrate, 55 mg cholesterol, 825 mg sodium, 8.5 g fiber


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