Spinach Burgers Food

CHICKEN SPINACH BURGERS

Steps:

• Add ground chicken, chopped spinach, mozzarella cheese, pesto, garlic, salt and black pepper to a medium bowl.
• Using a fork and then your hands, mix until just combined.
• Divide mixture into 4 equal parts and form burger patties that are about 1/2 inch thick.
• Heat a large non-stick pan over medium-high heat and add canola oil.
• Add burgers to pan and cook over medium-high heat for 5-6 minutes, then flip and continue cooking until done, about 5-6 minutes more. Keep an eye on your temperature and reduce the heat if they are starting to burn. If you are adding sliced cheese to your burgers, you can do that when you flip them, so it melts as they finish cooking.
• Let rest for a few minutes before serving. Then add desired toppings and enjoy!

CHEESY SPINACH BURGERS

Steps:

• In a large bowl combine everything and shape into 8 patties.
• Grill or broil.
• Serve on buns with all your favorite hamburger things.

CHICKEN SPINACH BURGERS

Steps:

• Preheat the bbq on high.
• Cut 5 squares of wax paper to make it easier to place the burgers on the grill.
• In a large bowl, combine all of the spices then add the ground chicken mixing just until blended. Be careful not to over mix.
• Divide the meat into 5 balls. Place the balls on the wax paper then lightly flatten and shape.
• Cook on high heat for 6 minutes per side or until meat is firm and the internal temperature is 165°F.

SPINACH BURGERS

Steps:

• Mix ground chicken, spinach, breadcrumbs and garlic.
• Do 4 burgers.
• Cook 10 minutes on each side.

SPINACH-MOZZARELLA STUFFED BURGERS

Steps:

• In a medium bowl, gently mix together the beef, salt and pepper.
• Using generous 1/3 cup per patty, shape the mixture into 8 patties about 1/2-inch thick.
• Refrigerate while preparing the stuffing.
• Place the spinach in a dry large saucepan.
• Cover and cook over medium-high heat for 1-2 min or until wilted, stirring occasionally.
• Drain and cool.
• Squeeze out any excess moisture.
• Chop and place in a medium bowl.
• Stir in the mozzarella cheese and pesto.
• Mound about 1/4 cup packed stuffing in the center of 4 patties.
• Cover with the remaining 4 patties, and seal the edges by pressing firmly together with you fingers.
• Gently press the center of each patty to eliminate mounding.
• Heat the grill or grill pan to medium heat.
• Grill for 5-6 minute.
• Flip and grill for 5-6 min more or until no longer pink.
• Meanwhile, in a small bowl, whisk together all the mayonnaise ingredients.
• Place the buns, split side down, on the grill for 30-60 sec or until lightly toasted.
• Spread each bun with 2 Tbs of the mayonnaise.
• Top with a burger and some arugula, if desired.

SPINACH BEAN BURGERS

Steps:

• Add navy beans, lentils, breadcrumbs, minced onion, garlic powder, and eggs to food processor. Process 1 minute or until thoroughly mixed.
• Removed from food processor into large bowl and mix the spinach in with a large spoon, or with your hands. If you have some who don't like spicy food, go ahead and shape a couple burgers now. Then add red pepper flake and mix thoroughly.
• Add oil to large fry pan and preheat. While heating pan, shape mix into burgers. These do not shrink like ground beef, so make them the size you would like the finished result to be.
• Fry 3-5 minutes per side until golden brown.
• Serve with your favorite hamburger toppings.

SPINACH-ARTICHOKE BURGERS

Steps:

• Preheat a grill, grill pan or large non-stick skillet to medium-high. If using a grill pan or skillet, preheat the broiler.
• Place the ground turkey in a medium bowl and season with salt and pepper. Add the lemon zest, parmigiano-regiano, finely chopped garrlic, spinach, thyme, and a drizzle of olive oil (about 2 tablespoons), and combine. Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
• If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove. If using a grill pan or skillet, broil the bread on both sides until toasted. Rub the toasted bread with the remaining garlic. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
• In the last two minutes of the burgers' cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone. If cooking on the grill, drop the lid to melt the cheese. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil. Place a burger on top of each of the tomato slices and serve immediately.