Spinach Burgers
Vegetarian Times Issue: September 1, 2001 p.28
These spicy burgers rise above the pre-packaged, frozen variety.
Meal Plan: Serve burgers with a simple salad of shredded romaine lettuce, minced parsley and a drizzle of olive oil and fresh lemon juice.
Directions
- In food processor, combine garbanzo beans, spinach, scallions, garlic and flour. Pulse on/off several times to blend well. Add salt and pepper to taste and process briefly. Shape mixture into 4 patties about 1/2 inch thick.
- In small bowl, mix tahini, lemon juice, 2 tablespoons water, cumin and salt to taste. Set aside.
- In large nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add burgers and cook until browned, about 4 minutes per side, adding a little more oil if necessary.
- Cut pita breads in half. Cut burgers in half and place in pita breads. Spoon pepperoncini, tomatoes and cucumbers over burgers and drizzle with reserved tahini sauce.
ingredient list
4 Servings
- 15-oz. can garbanzo beans, rinsed and drained
- 1 cup packed chopped fresh spinach
- 2 scallions (white and light green parts), sliced
- 1 clove garlic, crushed
- 1/4 cup unbleached all-purpose flour
- 2 Tbs. tahini
- 1 Tbs. fresh lemon juice
- 1/8 tsp. ground cumin
- 1 to 2 tsp. olive oil
- 4 pita pockets
- 8 pepperoncini peppers, drained and sliced, discard stems and seeds
- 1 large tomato, chopped
- 1/2 cucumber, peeled and sliced
Nutritional Information
Per serving:
| Calories |
405 |
| Protein |
16g |
| Total fat |
9g |
| Saturated fat |
1g |
| Carbs |
67g |
| Cholesterol |
mg |
| Sodium |
344mg |
| Fiber |
8g |
| Sugars |
g |
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Comments
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I did not enjoy this burger. I had to add 2 eggs to get the burger to stick together. The burger itself is not particularly flavorful. I did not make the sauce--perhaps that would have made a difference.