Caitlin posted a link to a recipe for Spinach Burgers on my Facebook wall the other day. She told me that when she made them they fell apart a bit but that hopefully using real eggs instead of egg replacement would hold the burgers together better. I've had a lot of bad luck with "burgers" falling apart when trying to flip them. I did not want to take any chances with these so I decided to take the recipe and adapt it a bit so that they would hold together better.
The burgers stayed together great and tasted amazing. My mom makes this Spniach Souffle/Casserole that I LOVE and the burgers reminded me of that a lot. We served the burgers on regular buns, and topped them with some hot sauce; you know how much we love hot sauce (see Buffalo Fried Goat Cheese, Tofu Buffalo Wings, Buffalo Popcorn Chik'n). I had a leftover burger for lunch today and put ranch on it since we were out of hot sauce and it was equally delicious. Phillip made some potato wedges as a yummy side dish.
Adapted from The Domestic Mama & The Village Cook
- 1 10oz bag spinach
- 2 egg whites
- 1 egg
- 1/4 cup onion, minced
- 1/2 cup shredded cheese
- 1/2 cup flour
- 1/2 cub panko bread crumbs (or regular if that's what you have)
- 1 TSP red pepper flakes
- 1 TSP salt
- 2 cloves of garlic, grated
- Extra virgin olive oil
1. Defrost the spinach and squeeze out all the excess water. I usually wrap the spinach in paper towels when doing this.
2. In a medium bowl, mix the spinach, cheese, egg whites, egg, onion, garlic pepper flakes, salt, flour and bread crumbs until everything is incorporated. I used my hands for this. Also, I minced the onion super fine because Phillip isn't a huge fan of onion still and I also did not want huge chunks of almost raw onion running throughout the patties. If the mixture seems a little too wet, you can always add more flour or bread crumbs.
3. Divide the mixture into four equal parts and form them into patties.
4. In a large skillet, add some extra virgin olive oil over medium-high heat, and cook the patties about 4-5 minutes on each side. Cover the pan so that the patties will steam a bit, helping the cheese melt and the onions soften.
5. Serve plan or with a dash of hot sauce, ranch, or any other toppings you like!
- 3 russet potatoes
- 1 TBSP fresh rosemary, minced
- 1 TBSP red pepper flakes
- 1 TSP fresh thyme
- Salt and pepper
- Extra virgin olive oil
2. Place potatoes in pot and cover with cold water. Bring to a boil, then turn off heat and let sit for 15 minutes.
3. Remove potatoes and place in an ice bath for a minute or two, to make them easier to handle.
4. Cut potatoes into about eight equal wedges. Place wedges in large mixing bowl.
5. Coat potatoes with olive oil, and mix in with the rest of the ingredients. Toss well to make sure it is evenly coated.
6. Place wedges on baking sheet and bake for 25-30 minutes, flipping half-way through.