I have a hard time getting my daughter to eat anything green. But when I realized that she enjoyed the taste of a spinach burger we ate at a local restaurant, I decided to try my hand at making them. I have made them several times now and have made enough to freeze the patties for later use. They taste great just warmed in the microwave! Making them takes a little time, but if you can make the rice and lentils a day ahead, the recipe becomes a breeze.
The key to making these burgers work is getting the ingredients as dry as possible…
Spinach Burgers with Lentils and Rice:
Serving Size = 6-8 Burgers (Double up and Freeze!)
Rice – 1 cup cooked – sushi rice works best
Lentils – 1 cup cooked
Frozen Spinach – 10 oz
Mushrooms – 8 oz package
Eggs – 2 small
Bread Crumbs – 1/4 cup
Cumin – 1 tsp.
Onion Powder – 1 or 2 tsp.
Soy Sauce – 1 T or 2 tsp. salt
Dill – 1 tsp.- optional
Cilantro – 2 T – (optional but very nice)
Tomato Paste – 1 T – optional
Sunflower Seeds – 2 T – optional
Shredded Cheese –1/4 cup or to taste (can be omitted and added as a topping)
Oil – for cooking mushrooms and burgers
The trick to these spinach burgers is getting the ingredients as dry as possible before combining so they will hold together while cooking.
Cook rice and lentils (can be done day ahead). Saute mushrooms in oil. Drain. Warm spinach and wring out with hands.
Combine all ingredients in large bowl and knead together with hands until well blended. It’s gooey fun!