CRISPY VEGGIE BURGERS

1 (15-ounce) can

chickpeas

2 large eggs

1/4 cup plain Greek yogurt,

plus extra for serving 2 tablespoons extravirgin olive oil, divided 1 teaspoon curry powder 1/4 teaspoon salt Pinch black pepper

⅔ cup panko

breadcrumbs 6 scallions, sliced thin 4 leaves lettuce 4 hamburger buns

Set a colander in sink. Open the can of chickpeas and pour into the colander. Rinse the chickpeas with cold water and shake the colander to drain well. Set aside.

In a medium bowl, whisk the eggs, yogurt, 1 tablespoon olive oil, curry powder, salt and pepper until well combined. Set aside.

Place the chickpeas, panko and scallions in a food processor. Lock the lid in place. Hold down the pulse button 1 second, then release. Repeat until ingredients are roughly chopped with some large pieces remaining, 5 to 8 pulses.

Remove the lid and carefully remove the food processor blade (ask an adult for help). Transfer the chickpea mixture to the bowl with the egg mixture. Use a rubber spatula to gently stir the ingredients until just combined.

Use your hands to divide the chickpea mixture into 4 lightly packed balls. Gently flatten each ball into a circle that measures 4 inches across.

Add the remaining 1 tablespoon olive oil to a 12-inch nonstick skillet and swirl the skillet to coat evenly with the oil. Place the patties in the skillet and cook over medium heat until the bottom side is well browned, about 4 to 6 minutes. Use a spatula to gently flip the patties (ask an adult for help). Cook until the other side is well browned, about 4 to 5 minutes. Turn off the heat.

Put 1 lettuce leaf inside each bun. Use a spatula to slide the burgers into buns. Serve with more yogurt (for dipping or spreading inside buns) if you like. Serves 4.

Per burger: 401 calories (percent of calories from fat, 29), 15 grams protein, 56 grams carbohydrates, 7 grams fiber, 13 grams fat (2 grams saturated), 107 milligrams cholesterol, 770 milligrams sodium.

Adapted from “The Complete Cookbook for Young Chefs” by America’s Test Kitchen (Sourcebooks, 2018). Printed with permission.

CONTRIBUTED BY AMERICA’S TEST KITCHEN