About the Recipe
So, I stumbled upon this spinach burger recipe like, a decade ago. It’s been through some serious transformations since then, mainly because I had to ditch the gluten. Trust me, I know what you’re thinking, “Spinach burgers? Ew!” But hear me out. These bad boys are a total game-changer. They’re quick, cheap, packed with protein, and actually taste amazing. Plus, they’re perfect for meal prep! Get ready to be obsessed.
Ingredients
1 Package Frozen Chopped Spinach
1/4-1/2 Diced Yellow Onion
1/2 Cup Shredded Cheese
1 Egg
2 Egg Whites
1/2 Cup Bread Crumbs
1 Teaspoon Red Pepper Flakes
1 Teaspoon Salt & 1 Teaspoon Pepper
Directions
Thaw frozen spinach, then remove excess moisture by straining.
Dice sweet onion into small pieces.
In a medium-sized mixing bowl, combine the strained chopped spinach, diced onion, shredded cheese, egg, egg whites, bread crumbs, spices, salt, and pepper.
Heat 1-2 tablespoons of extra virgin olive oil (EVOO) in a pan over medium-high heat.
While the oil is heating, shape the mixture into 4 patties.
Cook the patties for 4-6 minutes per side over medium-high heat.
Customize with your preferred condiments and toppings.
Serve the burgers with a side of roasted vegetables; some of our favorites are baby broccoli, sweet potatoes, and zucchini.
Note: Sometimes we eat these on a gluten free bagel and other times we just add our favorite toppings and condiments and eat them without a bun.