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Thyme for Cooking, the Blog

Spinach Burgers Leftover Gratin Potatoes

Cooking time:  30 minutes for menu Cooking schedule: see below for "menu" instructions

Spinach Burgers with Mushroom Sauce                        Time: 30 minutes

1 large onion
2 stalks celery
2 - 3 oz  (70gr) mushrooms
1 egg
3/4 lb ground beef (mince - 350 gr)
1/2 cup cooked, chopped spinach - or frozen, thawed, & squeezed dry - about 6 oz. (200 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.

Note:  Save the mushroom stems for the sauce on Wednesday

Gratin Potatoes, left over                                                  Time: 20 minutes  

left over gratin potatoes

Remove from fridge.  Put into a baking dish and reheat in 350F (180C) oven for 15 - 20 minutes.  Serve       
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Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Turn oven on Remove potatoes from fridge, put into baking dish Start to reheat potatoes Chop onions, celery, mushrooms and garlic Sauté half of vegetables Thaw spinach, squeeze dry Beat egg Add bread crumbs, wine and thyme Mix well Add beef and sautéed vegetables

Make patties and sauté Turn patties Put patties on oven proof platter Remove potatoes Turn oven off or down to 250F (125C) Put patties in oven to stay warm (you can leave the      potatoes in if you have room) Sauté other half of vegetables Add red wine stock and tomato paste, boil Dissolve cornstarch Thicken sauce Serve and eat!

 

 

 

 

 

 

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. 

 

Easy Recipes
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                    We do the planning; You do a bit of cooking