Leafy Greens Book CoverLow in fat, high in protein and vitamins, these burgers are gluten free and guilt free. You can serve them on buns or over pasta or grains.

Spinach Burgers

Ingredients

3 tablespoons olive oil, divided
½ cup finely diced onion
2 cloves garlic, minced
3 cups packed chopped spinach
1 (15-ounce) can cannellini beans, drained and rinsed
½ cup cooked white or brown rice
Salt and pepper

Preparation

In a large sauté pan or skillet over medium heat, warm 1 tablespoon of the oil until it shimmers. Add the onion and cook until translucent, about 2 minutes. Toss in the garlic and cook for 30 seconds. Add the spinach and cook until wilted, about 3 minutes. In a food processor, mix together the spinach mixture and beans, pulsing until well combined. Scrape out into a large bowl, mix with the rice, and season with salt and pepper to taste. Divide the mixture into 4 patties. Heat the remaining 2 tablespoons oil in a medium sauté pan or skillet and cook the patties until they begin to brown, then flip to brown the other side, about 4 minutes per side.

*Recipe and book cover courtesy of “The Leafy Greens Cookbook.”