spinach “burgers”

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!


spinach “burgers”
Author: Michelle Keith/ The Village Cook
Prep time:
Cook time:
Total time:
  • 1 bag of thawed and well drained chopped spinach
  • 2 egg whites
  • 1 whole egg
  • 1/4 c diced onion
  • 1/2 c shredded cheese
  • 1/2 c bread crumbs
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp garlic powder
  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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  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!

  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.

  5. I can’t have bread/gluten. Can I have not it or is there something else I can add instead?

  6. 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)

  7. 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.

  8. Gluten free bread crumbs and/or stuffing are available at local grocery stores! Yay for progress 🙂

  9. 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.

  10. 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. 🙂

  11. The Marcos for this recipe is 39 grams o protein, 35 grams of carbs, and 24 gram of carbs.

  12. 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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  14. D e e l i c i o u s!! I baked them instead of fry. Took a little longer but the family asked that I make them again! THANK YOU SO MUCH FOR THIS TASTY TREAT.

  15. Id like to make these wo cheese and wo bread crumbs for dietary reasons. Do you think the egg alone will bind it properly? I can use no salt Mrs Dash seasonings to help flavor. Thank you

  16. I don’t eat eggs, is it possible to use another binding agent in place of them? Any information would be greatly appreciated. Thank you in advance!

  17. You can use fresh spinach but make sure you chop it up really well. I did not chop it enough so I needed a little bit more egg to bind it together.

  18. I really enjoyed these. I chopped up grape tomatoes with some cayenne red pepper and put them in a pita pocket with these burgers. Really delicious!

  19. Swiss cheese is the lowest salt content and fresh parmesean per shredded serving portion but has a huge punch of flavor.

  20. These were delicious!! I added some Parmesan cheese and about 3/4c of finely diced mushroom. Just needed a little bit more bread crumbs. Oh and nutmeg!! Just a dash. They are so delicious and it’s such an easy recipe to tweak to your own tastes.

  21. Could someone please tell me the size bag/package of spinach? I picked up a box of frozen spinach, I think 10 oz? Would that be right for 1 recipe?

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