spinach “burgers”

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I promised something a bit more “booty-friendly” and here it is! These are high in protein, low in carbs and absolutely delicious. Now, if you’re not fond of green things.. stick around. I have something pink and fluffy later.

spinach burgers

Mix well in a bowl like this:

Now, form into burger-sized patties. (or you can do spinach balls)

Heat a non stick skillet over med-high. Spray with a bit of cooking spray.

Some may have to wait their turn, depending on your skillet size.

 

Serve on your choice of bread product, or eat them “naked”.

I you want to know how I like them, it’s with onion and ranch on a pita. maybe even a splash of hot sauce. That’s the ticket!

This post was published earlier, but…. I upgraded my wordpress and it didn’t get along with my site theme. Bummer. Oh well…up and running now! Woo-hoo!

 

4.9 from 7 reviews
spinach "burgers"
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 bag of thawed and well drained chopped spinach
  • 2 egg whites
  • 1 whole egg
  • ¼ c diced onion
  • ½ c shredded cheese
  • ½ c bread crumbs
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • ½ tsp garlic powder
Instructions
  1. Mix all ingredients in a bowl.
  2. Shape into patties and cook over medium high heat in a non stick skillet with a small amount of cooking spray.
  3. Patties are done when they are golden and firm.
  4. (About 4-6 minutes )

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33 Comments

  1. I would love to try these but would omit the salt for my dad and maybe substitute feta cheese for the regular cheese because I think Feta is less in sodium. These look wonderful!

  2. I just made these right now. I completely followed the recipe except probably added more egg whites since it was from a carton. So the done product looked like Egg Foo Yung with Spinach. LOL However when I tasted it, it was perfect. The bread crumbs balanced everything out. I’ll definitely make these again but maybe omit the cheese since trying to cut the fat wherever I can.

  3. I’ve made these twice before (making a quadruple batch tomorrow because they are THAT good) and I freeze them after cooking every time. Also I can’t stand cooked spinach but these burgers are delicious, so don’t hesitate to make them even if someone in your household says they don’t like cooked spinach. Five stars!

    1. I used three of the steam spinach bags from Target. They were 10 ozs. each. I also used three cloves of fresh garlic. Using my burger press, made from Zyliss, I got three large patties. Very large, half would have been enough, burgers. 🙂

  4. You wouldn’t happen to know the nutrition facts in these would you?? These are amazing!! 🙂 they are becoming apart of my food choices every single week.

    1. My son is allergic to wheat, so, I tried gluten free bread crumbs, but they were like small pebbles. The second time, I used 2 TBS of corn starch. This seem to work well, I think any other kind if flour would have worked as well.

  5. Just made these right now, some are still cooking. Absolutely loveeeeee them! They’re so much better than I thought they would be. I know what I’m making more often! (I used 1 cup of spinach)

  6. I made these to eat at school. We don’t have a microwave (I’m in high school) so I was a little wary of how they would taste not warmed up but they tasted amazing! I loved eating them throughout the week and have come back to make a second batch.

  7. I have made these several times, including today. I followed the recipe at first, then started to change some things. Today, I used fresh spinach from my garden, a whole onion, a large chopped Serrano pepper, minced garlic, egg white, sunflower seeds for extra protein, fat-free cheddar cheese, salt substitute, black pepper, Tumeric, Tbs. steak sauce, Tbs. Worcestershire sauce, and the bread crumbs. The burgers held together beautifully and taste great. I will freeze some.

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