Green burgers

This vegetarian burger recipe can be frozen, letting you get ahead on busy days. It’s craftily packed with spinach – one of the trickier veg to get into kids!

  • Prep:30 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 233
  • fat 11g
  • saturates 5g
  • carbs 22g
  • sugars 3g
  • fibre 1g
  • protein 11g
  • salt 0.5g

Ingredients

  • 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
  • 40g Parmesan, finely grated
  • 1-2 large eggs, beaten
  • 3 tbsp plain flour
  • 6 crusty bread rolls
  • 4 ripe, juicy tomatoes, thickly sliced
  • good-quality ketchup or other relish
  • sweet potato fries (optional)

Tip

Burger patties

Flouring your hands helps stop the mixture from sticking to your fingers. 

MPU 2

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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