Who doesn’t love a veggie burger?
The best ones are a wholesome combination of grains, pulses and herbs. The best ones stick together without adding flour or animal bindings such as eggs or cheese. The best ones should taste way better than their meat counterparts.
Today I bring you one of them – behold the Spinach Burgers!
Spinach is jam-packed with key nutrients – vitamins A, K, B9, iron, magnesium
The right amount of lentils and oats provide shape – I’ll admit, finding the optimal ratio took some experimenting. They also add protein, fiber and carbohydrates, turning the burgers into a complete, compact meal you can bring with you easily to school or work.
The addition of parsley powder (
While I don’t think serving them with buns actually adds to the meal (as they are not the moistest of burgers), a salad on the side with a splash of aquafaba mayo is fair game!
Spinach burgers with lentils and oats. Packed with fiber and micronutrients!
- 200 g lentils
- 1 1/2 cups oats
- 150 g spinach
- a pinch of salt
- 2 tsp parsley powder
- 1 tsp ginger powder
- 1 tsp dried thyme
Boil the lentils until cooked, it shouldn’t take more than 25 minutes. Drain them afterwards.
While the lentils are cooking, heat a pan with a dash of olive oil and add the spinach and a pinch of salt. Turn off the heat about 10 minutes later, when the leaves have stopped shrinking.
Add the cooked spinach and lentils to a bowl. Stir in the oats and the spices.
Mix everything with an immersion blender until it turns into a shapeable paste. If it’s too moist, add more oats.
Shape the mix into burgers, about the size of a closed fist.
Heat a pan with a dash of olive oil. Place the burgers on it (it should fit at least four) and cook them on high heat for about 3 minutes. Turn them to other side and cook another 3 minutes. Remove them from the heat and serve. That’s it!