Green Burgers

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Prep: 30 mins Cook: 20 mins Easy makes 8 (4 for now, 4 for the freezer)
This vegetarian burger recipe can be frozen. I followed it to the T. A digital scale makes it all easier, but you can probably get by without it. I "blitzed" 2 hamburger buns which came to 150g. They were delicate but held together. Love 'em! And such a nice colour.

Recipe from BBC Good Food

2 tbsp olive oil
2 onions, finely chopped
250g bag spinach
5 slices white bread, blitzed into breadcrumbs (or 150g dried breadcrumbs)
good grating of fresh nutmeg
100g mature cheddar, grated (all I had was mozzarella and it worked)
40g parmesan, finely grated
1-2 large eggs, beaten
3 tbsp plain flour
season with salt and pepper

Suggested accompaniments
6 crusty bread rolls
4 ripe, juicy tomatoes, thickly sliced
good-quality ketchup or other relish
sweet potato fries (optional)

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.

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.

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.

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.

Nutrition: per burger

  • kcal233
  • fat11g
  • saturates5g
  • carbs22g
  • sugars3g
  • fibre1g
  • protein11g
  • salt0.5

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