Ingredients:
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)
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.