Spinach Burgers

From: Lori Mama

On Jun 4, 2009

Deliciously different. The spinach kept the burger moist and they didn't shrink that much on me like they normally do. I had to use ground turkey, since the store had no chicken.

From: Debbwl

On Jun 3, 2009

YUMMY! This is the best, low fat, healthy, and tasty. Have made twice the first time DH looked at it with skepticism but was quickly in heavy like. The second time I forgot to add the breadcrumbs and the Spinach Burgers were still great. As empty nesters we often have leftovers so instead of trying to reheat the next day I sliced them on to bread and served the same way you would a meatloaf sandwich. Both times topped with cheese once provolone and the second swiss, while both were very good the swiss went just little better with the spinach. This is a must try and has gone into our favorites recipe book.

From: ~Jen~

On Dec 7, 2007

This was so easy and very moist. I did not need an egg to bind it together - the recipe as is was great. My husband sprinkled lots of garlic pepper on each side before cooking.

From: mersaydees

On Dec 4, 2007

I chose this recipe for the Winter 07 Zaar Tag game. I liked it very much because it suits my schedule (i.e., simple and fast) and it provided healthy fair (protein and greens with not much fat). I admit that I added a beaten egg to it in step one when mixing because I wanted to make sure it adhered together as a burger, even when sliced after cooking, as for placing in a salad; therefore, it may or may not need the egg as a binder. Since it was just my DH and I, the first night we served the patties in buns as if they were regular burgers — mine with sliced cheese, and his without cheese but with dill pickles. The second day I took one to work and served it sliced and diced on a bed of greens with diced tomatoes, and drizzled with a favorite dressing.