Green burgers

Green burgers

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(2 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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compbh
5th Aug, 2017
5.05
These are really tasty - we prefer them to regular beef burgers now!
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