Green burgers

Green burgers

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(8 ratings)

Prep: 30 mins Cook: 20 mins

Easy

makes 8 (4 for now, 4 for the freezer)

This vegetarian burger recipe can be frozen, letting you get ahead on busy days. It's craftily packed with spinach - one of the trickier veg to get into kids!

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per burger

  • kcal233
  • fat11g
  • saturates5g
  • carbs22g
  • sugars3g
  • fibre1g
  • protein11g
  • salt0.5g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g bag spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 5 slices white bread, blitzed into breadcrumbs (or 150g dried breadcrumbs)
  • good grating of fresh nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 100g mature cheddar, grated
  • 40g parmesan, finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1-2 large eggs, beaten
  • 3 tbsp plain flour

To serve

  • 6 crusty bread rolls
  • 4 ripe, juicy tomatoes, thickly sliced
  • good-quality ketchup or other relish
  • sweet potato fries (optional)

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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kassis
19th May, 2018
5.05
Really delicious. My son who was visiting and is a big meat eater, was a bit wary at first, but enjoyed them so much he asked for the recipe to share with his friends!
LinesT
16th May, 2018
5.05
Absolutely delicious! Added some garlic and a few, finely chopped, sun dried tomatoes. They went down a treat!
Foodfanfom
20th Feb, 2018
5.05
Absolutely yum! Didn't have nutmeg or parmesan and still came out delicious!! Kids loved it, hubby loved it, super happy and so easy to make
cwfoodie2018
25th Jan, 2018
5.05
These are amazing! So yummy! Followed the recipe exactly!
compbh
5th Aug, 2017
5.05
These are really tasty - we prefer them to regular beef burgers now!
Pnot
14th Jan, 2018
5.05
Does the recipe use fresh or frozen spinach? I was thinking of frozen because fresh will give out liquid?
goodfoodteam's picture
goodfoodteam
22nd Jan, 2018
Thanks for your question. This recipe uses fresh spinach and don't worry it works out well, there isn't any excess water.
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