Spinach Florentine Burger Recipe

Bloomingfoods, our local food co-op, serves these occasionally on their food bar.  I’m not typically a fan of cooked spinach, but these are incredible, and every time they are served, I eat them for several meals.

The co-op isn’t really free with their recipes – which I don’t really understand, since I would buy the ingredients from them – but at least they do share the ingredients of their entrees.  By copying the ingredients, I was able to go online and find a similar enough recipe to try and tweak.

Turns out I am a Spinach Florentine Burger prodigy, and pretty much mastered them in my first attempt.  Here’s the recipe:

3 boxes of frozen, chopped spinach

4 cups walnuts (I used a combo of walnuts and almonds.  One could also use sunflower seeds, pine nuts, or pumpkin seeds)

4 eggs

3 cups cheddar cheese

1 1/2 cups bread crumbs (I used gluten free)

1/2 cup nutritional yeast

3 tbs olive or coconut oil

SOME minced garlic

A LITTLE Bragg’s Liquid Aminos (a little goes a long way)

I also added some chopped up kalamata olives and portabello mushrooms

 

Toast the nuts for about 10-20 minutes in the skillet, then chop them to a coarse consistency.  Press the spinach to get rid of the majority of the water.  Combine all in a mixing bowl.  Prepare the mixture on a baking sheet or stone in burger-sized patties.  Bake on 350 for 20-25 minutes.

This recipe makes about 15 patties.  They freeze and reheat very well.  Enjoy for breakfast, lunch, dinner, or a snack.

 

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