Spinach Burgers Food

SPINACH BURGERS

Steps:

• Chop spinach and onion.
• Mix all ingredients together.
• Make into 6 patties.
• Grill or fry until done, about 5 minutes per side.

SPINACH BURGERS

Steps:

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

VEGAN LENTIL BURGERS

Steps:

• Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

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.

SALMON-SPINACH BURGERS

Steps:

• In a bowl, mash together goat cheese, 2 tablespoons oil, 1 teaspoon lemon juice, and oregano. Season with salt and pepper. Pulse half of salmon to a paste in a food processor. Add 2 cups spinach, remaining salmon, lemon zest, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper; pulse to barely combine. Shape mixture into four 3/4-inch-thick patties.
• Toss together cucumber, tomatoes, and remaining 2 cups spinach. Add 2 tablespoons oil and remaining 1 tablespoon lemon juice. Season.
• Heat a large nonstick or cast-iron skillet over medium-high. Add remaining 2 tablespoons oil. Cook patties until golden and cooked through, 3 to 4 minutes a side. Serve alongside salad with goat-cheese mixture, flat-bread, and lemon wedges.

GRILLED SPINACH FETA BURGERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add shallots; cook and stir until tender, 1-2 minutes. Add spinach and garlic; cook until spinach is wilted, 30-45 seconds longer. Transfer to a large bowl; cool slightly., Stir feta cheese and seasonings into spinach. Add beef; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns. If desired, add toppings.Freeze option: Place patties on a baking sheet lined with plastic wrap; wrap and freeze until firm. Remove from pan and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

SPINACH BURGER

Steps:

• Heat 1/2 T of oil in a large pan over medium flame.
• Saute the onions for a minute.
• Add the garlic and stir-fry for 30 seconds.
• Add the spinach and cook for 2 to 3 minutes.
• Transfer to a mixer and add the beans.
• Blend together until well combined.
• Transfer to a bowl along with the rice.
• Add salt and pepper.
• Divide the mixture and make medium sized balls. Flatten them into medium patties.
• Cook the patties on both sides until browned evenly (Stovetop).
• To serve, toast the burger buns.
• Recommendations for condiments included mustard or ketchup and green chutney. Also recommends tomato and onion.

SPINACH TOMATO BURGERS

Steps:

• Combine first six ingredients. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Place burgers on an oiled grill rack or in a greased 15x10x1-in. pan. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 160°, 4-5 minutes per side. Grill buns, cut side down, over medium heat until toasted. Serve burgers on buns; top with spinach dip, tomatoes and lettuce.

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.

GREEN BURGERS

Steps:

• Heat half the oil in a frying pan and gently fry the onions for about 10 mins until pale and soft, then leave to cool a little.
• Finely chop the spinach in a food processor and tip into a bowl. Add the cooled onion, breadcrumbs, nutmeg, cheddar and Parmesan, and mash together. Add the beaten egg, a little at a time (you may not need all of it), until the mixture holds together. Divide into eight (see tip below) and shape into fat burgers.
• Put the flour in a shallow bowl, season well and dip the burgers into the flour to coat. Store in a plastic container between layers of baking parchment. Either chill until ready to cook, or freeze.
• Heat the remaining oil in the frying pan and fry for about 5 mins each side until browned all over. Serve in the crusty rolls, with a couple of slices of tomato, ketchup and sweet potato fries on the side, if you like.