Meatless Monday #99: Spinach Veggie Burgers

I’ve only made my own veggie burger patties once before this, but I don’t know why I don’t do it more often because it really is so easy to do and they taste INFINITELY BETTER than frozen veggie burger patties!

Ingredients
Spinach – either thawed frozen spinach or cooked fresh spinach
2 eggs (or 3 egg whites, or an egg alternative like Ener-G egg replacer)
Breadcrumbs (like Panko) – amount will vary (see below), but I’d say at least 1 cup
Garlic salt to taste
Optional: Feta or goat cheese crumbles

Directions

1. Prepare your spinach by either cooking fresh spinach or thawing frozen spinach. Either way, when you’re done, make sure the spinach is well drained! Water will make it harder to form the patty.

2. Mix the spinach with the eggs and some breadcrumbs. Start with a little bit of breadcrumbs and mix to see the consistency. If it is to mushy to form a patty that will hold its shape, add more breadcrumbs. Keep mixing and adding breadcrumbs until you get to a point where the patty will hold its shape when formed.  Also mix in some some garlic powder for taste.

3. Form the patties. And cook them in a greased pan until they are warmed all the way through and slightly browned on the outside.

I actually made these for a BBQ, so we started by cooking them on a greased piece of foil on the grill. This worked pretty well and I think they would have been fine if they were only cooked on the grill, but I decided to bring them in and cook them on the stove in a pan for a few minutes as well to crispen up the outsides just a little bit more.

4. Munch. I topped mine with the typical stuff: mustard, tomato, lettuce, pickles.