Oven-Baked Spinach Burgers
These spinach- and onion-flecked burgers are filled with brain-boosting vitamin K. For a vegan version, substitute 1 tablespoon ground flaxseed mixed with 3 tablespoons water for the large egg. Fresh kale may be substituted for the spinach; remove all stems, extend sautéing time by 5 minutes, and carefully drain any excess liquid. Serve with horseradish and ketchup.
Serves: 6Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium
- 2 tsp. olive oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, minced
- 6 cups chopped baby spinach
- 1 large egg, beaten
- 1⁄4 cup chopped walnuts
- 1⁄3 cup bread crumbs
- 3 Tbsp. nutritional yeast
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. white whole-wheat flour
- 2 tsp. all-purpose seasoning
- 1 tsp. Tabasco sauce
- 1⁄4 tsp. freshly ground black pepper
- Preheat oven to 375°F. Line a baking sheet with parchment and set aside.
- Heat oil in a large sauté pan over medium heat. Add onion and cook, stirring, 2 minutes, until it begins to sweat. Add garlic and spinach and cook, stirring, 3 minutes until wilted. Remove pan from heat and transfer contents to a medium mixing bowl.
- Add remaining ingredients to the bowl and stir well to combine. Scoop mixture out by roughly 1⁄4 cup and form into patties. Mixture will be sticky; wash hands as necessary.
- Place patties on the baking sheet. Place sheet on middle rack in oven and bake 10 minutes. Gently flip patties over and bake another 10 minutes, until firm and lightly golden.
- Remove from oven and serve immediately.