My Spinach Burger

My Spinach Burger

This meatless burger can be manipulated all kinds of ways, but this recipe hit a home run for me!  I made these three times in one week and found this combination of ingredients to be perfect.  See what you think…

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Start with a 12 ounce bag of frozen spinach and squeeze all of the water out.  Sauté (to wilt) a 10 ounce bag of fresh spinach and squeeze all of the water out. Combine both the frozen and fresh spinach.  You could use all frozen or all fresh spinach, or try doing half spinach and half kale!

In a small fry pan sauté chopped red onion with a teaspoon of olive oil and a pat of butter, then set aside. In the same pan, sauté chopped mushrooms and set aside.

Take a 15 ounce can of chickpeas, drain, rinse then dry and puree in a food processor, then set aside. (The chickpeas are used in place of bread crumbs or Panko crumbs to add more protein to the mix and decrease carbs from bread).

In a large mixing bowl combine all ingredients: spinach, onions, mushrooms, chickpea “flour”,  eggs, oil, gorgonzola cheese (or try Feta), fresh minced garlic, oregano, dill weed, black pepper and red pepper flakes.

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Mix to combine all ingredients, then form four patties.

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Pan saute on medium heat until browned both sides; about 5 minutes per side.  Roasted red pepper is a tasty topping and adds more color to your plate, aside from added nutrients!  Pair with the carrot fries for a more complete meal!

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The carrot fry recipe is under Ingredient of the Week XX: Carrots on this website.  Enjoy!

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