Emerald City Burgers
(Veggie Burgers in Mini Pitas)
1 16-ounce/450 g can pinto beans, drained and rinsed
½ cup/27.5 g baby spinach leaves
½ cup/75 g rice crumbs
½ cup/45 g cheddar cheese, finely grated
½ cup/75 g finely grated carrots (about 2 medium carrots)
1 scallion, finely chopped
1 large egg, lightly beaten
Kosher salt and ground pepper, to taste
1 tablespoon/15 ml olive oil
4 ounces/113 g mozzarella cheese, shredded
4 gluten-free mini pitas
Green Slime (page 158) for serving
Alfalfa sprouts, for topping (optional)
In a food processor, briefly pulse the pinto beans and the spinach. Then add rice crumbs, cheddar cheese, carrots, scallion and egg, and pulse briefly again. Pour out into a bowl and season with salt and pepper,
mixing with your hands. Form 8 small 3-inch/7.6 cm patties.
In a large skillet, heat olive oil over medium heat. Fry veggie patties, pressing lightly to flatten, until browned—about 3 minutes. Flip burgers, sprinkle mozzarella on tops and cook another 3 minutes. Warm pitas, slice almost to the end and swipe a little Green Slime inside both pita sides. Tuck in a warm burger, and stuff in a couple of sprouts if you can!
Serve with Bunny Nibbles (page 149) or Origami Crisps (page 140).
*Recipe and image courtesy of “Stealth Health Lunches Kids Will Love,” by Tracy Griffith.*