mk
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.
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!
- 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
- Mix all ingredients in a bowl.
- Shape into patties and cook over medium high heat in a non stick skillet with a small amount of cooking spray.
- Patties are done when they are golden and firm.
- (About 4-6 minutes )
[…] For the origianl Spinach Burger recipe click here: SPINACH BURGERS […]
Can I omit the cheese or is that the main binding agent here?
The egg white is the main binder, although they may be dry without the cheese!
Love these! Can they be frozen and if so is it better to cook first for prep and freeze?
A question? Can u freeze them?
Low in carbs & high in protein ? How about including the nutritional info?
[…] The Recipe can be found HERE […]
These freeze well. I cooked them first. I love these burgers.
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!
Frozen chopped spinach, right? Looking forward to making them. Thx. B
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.
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!
How many oz. in your bag of spinach?
How many ounces of Spinach?
[…] Recipe and photo courtesy of TheVillageCook.com […]
Yes, freeze them flat in a baggie.
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.
How much protein each
This sounds good. What is the calorie count?
What size spinach bag?
Feta is higher in sodium. Why not try Mrs. Dash for more flavor
[…] Spinach Burgers– If you’ve spent any time around me you’ve either eaten these with me or at least heard me sing their praises. They are SO GOOD. […]
I can’t have bread/gluten. Can I have not it or is there something else I can add instead?
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)
Mix it with tuna.
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.
Gluten free bread crumbs and/or stuffing are available at local grocery stores! Yay for progress 🙂
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.
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. 🙂
One of my favorites.
Only use 1 cup of spinach?
The Marcos for this recipe is 39 grams o protein, 35 grams of carbs, and 24 gram of carbs.
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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My thoughts exactly! “A bag” of spinach isn’t a measurement!
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how many patties does this recipe make? or how many servings?
6-8
You can add ground sausage for extra flavour .I do and add chopped kale
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.
[…] Dinner: Spinach Burger, Salad, Tofu. https://thedomestickitchen.com/spinach-burgers/ […]
35 carb grams. Dang!!
This looks amazing, I’ll try soon! Thank you, blessings.
I added smoked salmon to this and it was amazing!
Or you could use tuna
How many oz of spinach did you use?
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Can you please list the size of the “bag” of spinach! Thanks!
How many does it make?
Can I use fresh spinach
Hiw much fresh spinach? How does taste compare with cooked spinach?
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
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!
[…] that called for spinach. So, I googled some different ones and ultimately came across this one! Not only did I finish every burger I made in a very short amount of time, but I also made them […]
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.
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!
Swiss cheese is the lowest salt content and fresh parmesean per shredded serving portion but has a huge punch of flavor.
[…] From: TheVillageCook […]
Looks good, I’m going to have to try this when summer comes around. 🙂
[…] Get The Recipe here: The Village Cook […]
[…] Get The Recipe here: The Village Cook […]
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.
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?
[…] from The Village Cook […]
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