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)
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.