Best 20 Spinach Burgers Recipes

SPINACH AND FETA TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• While the grill is preheating, mix together eggs, garlic, feta cheese, spinach, and turkey in a large bowl until well combined; form into 8 patties.
• Cook on preheated grill until no longer pink in the center, 15 to 20 minutes.

GRILLED SPINACH FETA BURGERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add shallots; cook and stir until tender, 1-2 minutes. Add spinach and garlic; cook until spinach is wilted, 30-45 seconds longer. Transfer to a large bowl; cool slightly., Stir feta cheese and seasonings into spinach. Add beef; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve burgers on buns. If desired, add toppings.Freeze option: Place patties on a baking sheet lined with plastic wrap; wrap and freeze until firm. Remove from pan and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

GOAT CHEESE AND SPINACH TURKEY BURGERS

Steps:

• Preheat the oven broiler.
• In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties.
• Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.

GREEK LAMB BURGERS WITH SPINACH AND RED ONION SALAD

Steps:

• Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
• Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 11/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.

GREEK PITA BURGERS WITH SPINACH, FETA AND TZATZIKI SAUCE

Steps:

• Place shredded cucumber in clean dish towel; squeeze to remove any excess liquid. In small bowl, mix cucumber and remaining sauce ingredients. Cover; refrigerate until serving time.
• Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns, tomatoes and lettuce. Shape into 8 patties, 1/4 inch thick. Place patties on grill over medium heat. Cover grill; cook 5 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Spoon 2 tablespoons sauce on bottom half of each bun. Top with burger, tomato and lettuce. Cover with top halves of buns.

SPINACH TURKEY BURGERS

Steps:

• In a large bowl, combine the stuffing mix, broth, Italian seasoning, salt, pepper and half of the spinach (save remaining spinach for another use). Crumble turkey over mixture and mix well. Shape into four 3/4-in.-thick patties., Grill, uncovered, over medium-hot heat or broil 3-4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with cheese, lettuce and tomato if desired.

SPINACH FETA LAMB BURGERS

Steps:

• Mix together spinach, lemon juice, pepper, salt, basil and egg.
• Add lamb and feta and mix together (your hands work best for this).
• Divide mixture into four portions and shape into patties.
• Grill or broil burgers for about 5 minutes on each side, or to desired doneness.
• Meanwhile, combine yogurt or sour cream, garlic and dill.
• When burgers are done, spread yogurt mixture on buns, add burgers and tomato slices (if using) and enjoy!

SPINACH TOMATO BURGERS

Steps:

• Combine first six ingredients. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Place burgers on an oiled grill rack or in a greased 15x10x1-in. pan. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 160°, 4-5 minutes per side. Grill buns, cut side down, over medium heat until toasted. Serve burgers on buns; top with spinach dip, tomatoes and lettuce.

SALMON BURGERS WITH SPINACH AND GINGER

Steps:

• Cut salmon into 1/4-inch dice, then stir together with spinach, scallions, ginger, salt, and pepper in a large bowl until well combined.
• Beat together egg white and soy sauce in a small bowl and stir into salmon mixture, then form into 4 (1/2-inch-thick) patties.
• Heat a 12-inch nonstick skillet over moderate heat until hot and lightly brush with oil. Cook patties, carefully turning once, until golden brown and cooked through, 6 to 7 minutes total.
• Serve each burger topped with 1 1/2 teaspoons pickled ginger.

SPINACH BURGERS

Steps:

• Chop spinach and onion.
• Mix all ingredients together.
• Make into 6 patties.
• Grill or fry until done, about 5 minutes per side.

GOAT CHEESE AND SPINACH TURKEY BURGERS

Steps:

• Preheat the oven broiler.
• In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties.
• Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.

TURKEY BURGERS WITH SPINACH AND SUN DRIED TOMATO

Steps:

• Use a mini chopper to chop the sun dried tomatoes to desired consistancy. I used sun dried tomatoes in oil but drained as much of the oil as possible.
• Combine turkey meat, spinach, sun dried tomatoes, provolone, garlic powder & bread crumbs. Mix well like making meatballs and create into burger form.
• I cook on an electric stove at 400 degrees for 20 minutes on one side and then turn for another 10 minutes. Serve on seeded buns and top with Franks Red Hot sauce or eat as is.

WHITE BEAN BURGERS WITH SPINACH

Steps:

• In a medium bowl, mash beans with a fork or potato masher. Stir in half the bread crumbs, the carrot, onion, egg, half of the parsley, 1 Tb olive oil, and 1/4 tsp each salt and pepper. Combine remaining breadcrumbs and parsley in a shallow dish.
• Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into bread crumb mixture to coat.
• Heat remaining 2 Tb oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned.
• Arrange spinach and patties on bread slices or buns. Top with Easy Tomato Sauce.
• Easy Tomato Sauce:.
• Place tomatoes in a blender or food processor. Cover and blend or process to desired consistency. Pour into a bowl and stir in snipped fresh basil. Season to taste with salt and pepper.

BACON BIT BURGERS WITH SMOKED GOUDA AND STEAK HOUSE SMOTHERED ONIONS AND BABY SPINACH SALAD

Steps:

• Preheat the broiler and place a medium nonstick skillet over medium high heat.
• Add the bacon and a drizzle of EVOO to the hot skillet and cook until crisp, 4 to 5 minutes. Transfer the bacon to a paper towel-lined plate and drain off all but 1 tablespoon or so of the fat from the skillet. Return the pan to medium low heat and add the finely chopped onions to sweat out in the remaining fat, 2 to 3 minutes.
• Preheat a second medium nonstick skillet with 2 tablespoons of the EVOO 2 times around the pan, over medium heat. When the oil is hot, add all the thinly sliced onions and top them with a plate that can fit inside the skillet. Top the plate with a heavy can and smother the onions for 10 minutes, stirring occasionally. Lift the plate with tongs; it'll be hot!
• Place the beef in a bowl and top with the Worcestershire, hot sauce, and grill seasoning.
• Remove the chopped onions to the plate with the bacon to cool. Turn off the heat and reserve the pan. Once the onions are cool, add them and the bacon to the ground sirloin and combine well. Score the meat into 4 even sections and form 4 large patties. Add 1 tablespoon of EVOO to the skillet and reheat it over medium high heat. Add the burgers and cook for 4 minutes on each side for medium rare, minutes on each side for medium well.
• Toast the split rolls under the hot broiler until golden. Place the burgers on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler just to melt the cheese, about 30 seconds.
• Stir 1/4 cup of the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place.
• Place the remaining tablespoon of steak sauce in a small salad bowl. Add about 1 tablespoon of balsamic vinegar and whisk in about 3 tablespoons of EVOO. Toss with the spinach, season with salt and pepper, and serve alongside the burgers.

MUSHROOM BURGERS WITH ALMONDS AND SPINACH

Steps:

• Place the bulgur in a bowl with a little salt if desired. Cover with ½ cup hot water and leave for 20 to 25 minutes, until most of the water has been absorbed and the bulgur is soft. Drain through a strainer and squeeze out the water.
• Meanwhile, in a food processor fitted with the steel blade, grind the almonds coarsely.
• Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat and add the mushrooms. When they begin to soften and sweat, turn the heat to medium and cook, stirring often, for 5 minutes, until the mushrooms have softened. Add the garlic, thyme, salt, pepper and white wine, and continue to cook, stirring, until there is no more liquid in the pan, about 5 minutes. Remove from the heat, transfer to the food processor and process until very finely chopped.
• Return the pan to the heat and add the spinach, a handful at a time. Cook just until it wilts and remove from the heat. Transfer to a strainer and, with the back of a spoon, press out excess water. Add spinach to the food processor and process with the mushrooms and almonds until the ingredients are well blended. Scrape the mixture into a bowl, stir in the bulgur and egg (if using), and season to taste with salt and pepper. Form into patties. If there is time, cover and chill for 1 to 2 hours.
• Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat, and brown the patties for 3 minutes on each side, being very careful when you turn them over. Don't worry if they fall apart; just patch them together. An offset spatula works well for turning them, and when you remove the patties from the pan, it helps if you place the bottom bun over the patty, slide the spatula underneath the patty and, with your hand on the bun, flip it over. Serve with the condiments of your choice.

SPINACH FETA BURGERS

Steps:

• PREPARATION: Place frozen spinach in a screened colander and press the spinach into the colander to thoroughly remove as much liquid as possible. Discard liquid. In a medium size bowl combine the thoroughly drained spinach the following ingredients: crumbled feta, eggs, shredded carrot, bread crumbs. Mix well. Form into bun size patties - 1/2 inch thick. COOKING INSTRUCTIONS: (NOTE: preferable to have patties at room temperature before frying.) Heat 1/3 cup oil in large skillet over medium/high heat. Cook spinach feta burgers in skillet, approximately 5-7 minutes on each side, or until completely cooked through, and burgers are nicely browned and lightly crisped on the outside. Lightly toast buns. Serve burgers on buns, topped with herbed mayonnaise, ripe tomato and fresh baby salad greens. FOR HERBED MAYONNAISE Combine mayo and dried or fresh herbs.

TOFU SPINACH BURGERS

Steps:

• Preheat the broiler.
• Squeeze excess moisture from the spinach.
• In a food processor bowl, combine all the ingredients except the cheese and process just until the mixutre reaches a uniform consistency and holds together.
• Form into 6 patties and broil for 5 minutes on each side, until slightly brown.
• Top with the cheese during the last minute, if desired.
• Serve immediately, plain or on a bun.

LAMB BURGERS WITH GARLIC SPINACH

Steps:

• 1. Heat a medium skillet over moderately high heat. Add a large handful of spinach and cook, stirring, until the leaves are wilted. Transfer the wilted spinach to a colander and repeat with the remaining leaves. Gently squeeze the spinach dry, coarsely chop and reserve.
• 2. In the same skillet, heat 1 tablespoon of olive oil. Add the red onion and cook over moderate heat until softened, about 7 minutes. Transfer the onion to a large bowl and let cool.
• 3. Add the ground lamb to the bowl with the onions and break it up slightly. Add the red wine, cumin, cinnamon, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper and blend well. Gently form the mixture into four 4-inch patties.
• 4. In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and cook over moderate heat until fragrant, about 40 seconds. Add the wilted spinach and cook, stirring, until hot. Season the spinach with salt and pepper, cover and keep warm.
• 5. Lightly brush the bread with olive oil and cook on prepared grill, turning once, until lightly browned, about 1 minute per side. Spread the fresh goat cheese on the bread and top with the garlic-spinach mix.
• 6. Brush the lamb patties with olive oil and season lightly with salt and pepper. Grill over moderately high heat, turning once, until the patties are nicely charred outside and medium-rare within, about 4 minutes per side. Transfer the chopped lamb steaks to the bread, and serve with a fork and knife.

SPINACH AND SUN-DRIED TOMATO BURGERS W/ FETA CHEESE

Steps:

• 1. Mix all ingredients in one bowl and make into 1 to 1 1/2 inch thick patties. Grill until no longer pink in the middle. Serve with all your favorite fixings!

SPINACH BURGERS

Steps:

• Mix ground chicken, spinach, breadcrumbs and garlic.
• Do 4 burgers.
• Cook 10 minutes on each side.