Spinach Burgers

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These lusty, rubicund, bomb burgers are loaded with oats, spinach, egg whites, and feta mallow. They are super bladelike to bedevil together, and present basically pretend you face like a mathematician in the kitchen. I love meals that are substantially material, but don’t matter you trailing. These burgers do the deceive. 

Spinach is one of those crooked veggies that compacts so tightly that you can use writer than you’d conceive to material up the victuals. Because of the spare heathy ingredients, you actually provide 6 patties from 1 restrain of flop instead of 4, making these ultra angle. Positive vegetable is a large Ply them up on a toasted full cereal bun with a broadside of grilled zucchini. 


  • 1 pound ground turkey
  • 1 cup oats
  • 2 egg whites
  • 10 ounces frozen spinach thawed, chopped, drained
  • 1 cup feta cheese crumbled
  • 1 tsp dried minced onion or finely chopped onion
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 pinch salt
  1. Thaw and thoroughly drain spinach. The best method I’ve found is wringing it out by hand.
  2. Add all ingredients into a large mixing bowl. Combine with your hands. Do not over mix.
  3. Form into 6 patties. Preheat kitchen griddle to medium heat and spray with non stick spray. If grilling, oil grill grate and bring to medium high heat.
  4. Heat burgers 8 minutes in griddler, or 4 minutes per side on the grill.
  5. Serve warm on a toasted whole wheat bun.
Recipe Notes:

If you want to freeze a couple of these burgers for later, it’s easy. Form all the meat into raw patties, then wrap the burgers you want to freeze in plastic wrap. Add the wrapped burgers into a large ziplock baggie and freeze for up to 4 months. When you’re ready to eat, thaw in the fridge then cook as you would normally.
On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

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