Spinach Burgers
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
I haven't been eating my spinach in the last few days. These delicious burgers are a great way of eating this healthy vegetable. Even spinach haters will love these! With the leftover Pommes Anna and a bit of Roasted Cauliflower, an easy dinner is complete.
Spinach Burgers with Mushroom Sauce Time: 30 minutes
Don't let the greenish tinge to these burgers put you off. They fry up to a lovely dark, proper burger color, they taste fantastic and you get a healthy dose of vegetables almost without noticing!
1 large onion
2 cloves garlic
2 stalks celery
4 oz mushrooms
1 egg
12oz ground beef (mince - 375 gr)
1/2 cup cooked, chopped spinach - or frozen, thawed, & squeezed dry - about 8 oz. (250 gr)
3/4 cup red wine - 2 tbs for the patties, 2 tbs for the cornstarch and the rest for the sauce
1/2 cup bread crumbs
1 tsp thyme
1 cup beef broth
2 tbs tomato paste
1 1/2 tbs cornstarch (maizena)
2 tbs olive oil
Finely chop onions, celery, mushrooms and garlic. In large non-stick skillet over medium heat sauté half of onions, celery, garlic and mushroom about 5 minutes or until tender. Remove from heat and set aside. Thaw and squeeze all moisture out of spinach. In large bowl lightly beat egg. Add bread crumbs, 2 tbs of red wine and thyme. Mix well, then add the beef, spinach and sautéed onion mixture. Mix well - hands work best, and form into 4 patties. Heat remaining 1 tbs of oil in same skillet, add patties and sauté about 5 minutes per side. Remove, put on oven-proof plate or platter and put in 250F (125C) oven to keep warm while you finish sauce. Add remaining onions, celery, garlic and mushrooms to skillet and sauté about 5 minutes or until tender. Add 1/2 cup red wine, beef stock and tomato paste to pan and bring to a boil. Dissolve cornstarch in remaining 2 tbs of red wine (or water) and add to sauce, stirring constantly until thickened. Remove patties from oven, pour some of the sauce over and serve with remaining sauce on the side.
Pommes Anna Time: 15 minutes
The best part of having gone to the effort of making these is having them again as leftovers.
leftover Pommes Anna
Gently reheat. I prefer 15 minutes in a 350F (175C) oven but a microwave will work as well.
Roasted Cauliflower Time: 35 minutes
Roasting vegetables browns them lightly, adding a crunchy sweetness from the natural sugars, and leaves all the vitamins and minerals safely intact.
1/3 head cauliflower - or enough for 2
2 cloves garlic
1 tbs lemon juice
1 tbs olive oil
salt & pepper
1 tbs Parmesan cheese
Cut cauliflower into florets (plus some stem). Slice garlic. Put cauliflower and garlic into a small bowl. Add olive oil, lemon juice, salt & pepper and toss to combine. Put into a small glass baking dish, cover and roast at 400F (200C) for 15 minutes. Uncover, stir, turn oven to 350F (175C) and roast 15 minutes longer or until cauliflower is tender and lightly browned. Remove, sprinkle with Parmesan and serve.
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Cooking Schedule: 35 minutes |
Form into patties |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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