Let me just start by saying, I have a stupid amount of veggies in my fridge. So tonight I found something to do with them! I found this recipe on Pinterest for these spinach burgers that sounded really super easy, and they were. The original recipe came from a blog called “The Domestic Mama and the Village Cook.” These are put together the same way you would put together a from-scratch meat burger. And the taste is so versatile that it can be paired with just about anything. I actually had two, one with feta and pita bread, and one with regular bread and pickles. Both were fantastic. I think next time I might put some whole-grain mustard on the bread, the tangy vinegar taste would really add to the flavor here.
And speaking of pita, I found some at my local Kroger that is awesome, it was one sale 2 for $3. It’s already cut in half, so you can just pull it out and stuff it. I’ve had three pieces already in two days! It tastes spectacular with hummus too.
So, the recipe… you’ll need:
1 box of chopped, frozen spinach that has been defrosted and drained well
1/4 cup diced onion
1/4 cup breadcrumbs
1/4 cup cheese
1 tsp red pepper flakes
Salt and pepper to taste
2 egg whites and 1 whole egg
1. Mix everything together in a bowl. A spoonula works well.
2. Heat a pan over medium heat and coat with some cooking spray. Add in the spinach patties that you create from your mixture. Let them cook for about 3-4 minutes and flip. Let them cook another 3-4 minutes. They will be lightly browned and a little crispy on each side.
3. Serve warm with your choice of bread and toppings.
See, easy. I think next time I would consider mushrooms, maybe some fresh red onion on top, and like I said, some mustard.
Stuffed burgers were the specialty tonight, and again, I scoured the web for something that sounded good and then adapted to my liking. And again, they were amazing. When the boyfriend doesn’t say anything while eating, you know it has to be good.
So we used a combo of ground beef and ground turkey, chopped up some green onions and mushrooms, and mixed that all together. Then we added in ground mustard and cumin to the meat. Form those into eight burgers. On four, put slices of havarti cheese (perfect for melting) and bacon, then put the other four on top and seal the edges so the goodies don’t come out.
Just looking at the goodies in this burger make my mouth water...
A smokin’ hot pan is essential for these, and I bet they’d be even better on a grill. Pop them in the pan and let them cook four to five minutes and then serve them. We used poppy seed hamburger buns that were an extremely good deal at one of my favorite grocery store. For condiments, we mixed some Jack Daniels Horseradish Mustard (JDM!) with a little bit of original barbecue sauce and just a splash of Worcestershire. We mixed about a tablespoon of mayonnaise in as well, but I think I would omit that next time. Spread that yummy mixture on the bun and then add the burger, some tomato and a piece of lettuce and you have one scrumptious and filling burger.
On the side, of course we had fries – it’s a burger and we’re Americans. But I did spice them up a bit with seasoning salt, garlic powder, chili powder, cumin and just a bit of extra salt. Pop them in the oven and they are good and scrumptious. Because they have some of the same ingredients as the burger and condiment, they go quite nicely alongside such a hugely delicious burger.
I’m pretty sure this is about the simplest, yet one of the tastiest recipes I’ve ever made. I thought that stuffed burgers were common-place, that everyone had at least heard of them, if they hadn’t eaten them. Apparently I was wrong. My dinner date (the boyfriend) thought these burgers were the coolest things ever, once he finally grasped what I meant by “all the goodies are on the inside.”
So, what I did: a pound of ground beef – I’m sure ground turkey would work too – goes into a bowl, to which I added my scrumptious garlic mustard, ground oregano, steak sauce, and Worcestershire, just a bit of each (equal parts of the steak sauce and Worcestershire though). Afterward, I caramelized onions and mushrooms, then some bacon that was chopped into little pieces. I took a quarter of the meat, divided it in two, and flattened it to make a patty shape. Then I put some of the onions, mushrooms and bacon, as well as two little cubes of cheese into the middle, and took the other half and shaped it on the top. I made sure the edges were closed up, and then patted it a bit flatter so it would cook evenly. I repeated the process for the other three quarters, broiled them in a pan until the edges weren’t pink anymore (which meant that the middle was still a tad pink), and served them on onion buns with mayo, mustard and ketchup. Mmmm tasty!
I’m betting that other ingredients in the middle would be pretty tasty too, or even just cheese. If I had some guacamole, that would have gone on top, to make a bacon avocado burger. Like I said, easy.