Veggie burgers are on the list of things I probably NEVER order out at a restaurant, as they are usually filled with sodium and all sorts of non-nutritional fillers. Therefore, I prefer to make my veggie patties from scratch in my own kitchen, add whatever flavors I'm feeling in the mood for, and grill them, bake them, or fry them on the stovetop. I have a simple go-to recipe that requires a 1:1 ratio of beans to grains, allowing me to add whatever other seasonal ingredients I want. This time around I'm using spinach! It's everywhere at the markets for the next couple of months, and it's best you'll get it all year round! —Lindsey S. Love | Dolly and Oatmeal
- Makes 4 burgers
cooked mung beans
fresh spinach, washed and stems trimmed
large leeks, cleaned and sliced
cloves garlic, roughly chopped
1 1/2 teaspoons
cayenne pepper (or chili powder)
Salt to taste
Olive oil for cooking
- Add all ingredients to a food processor, and blend until mixture comes together. Taste for seasoning and adjust accordingly.
- Transfer mixture to a bowl, cover with plastic wrap and let the mixture chill in the refrigerator for 1 hour or up to a day. (If you're pressed for time, you can skip this, but I like chilling them for as long as possible to let the flavors meld.)
- Make the veggie burger patties. Using a 1/4 cup measure, scoop the mixture to form a round patty. Using you hands, form the patties with 3/4-inch thickness and about 2 1/2-inch diameter. Repeat with remaining mixture and set the patties aside.
- Heat a 10-inch skillet over a medium-low flame. When pan is hot, add a bit of oil. Gently transfer the patties to skillet and cook about 5 to 6 minutes on each side, until each side is lightly browned.
- Transfer cooked patties to a plate or platter lined with a paper towel. Allow the paper towel to soak up any unwanted oil.
- Serve the spinach burgers with toasted buns, over a salad or on their own! I also like serving them sriracha, tahini, or mustard.