Spinach Burgers

[Guest guest]

Spinach Burgers

4 Servings—Egg- & Dairy-free

 

These spicy burgers rise above the pre-packaged,

frozen variety.

Meal Plan: Serve burgers with a simple salad of

shredded romaine lettuce, minced parsley and a drizzle

of olive oil and fresh lemon juice.

 

15-oz. can garbanzo beans, rinsed and drained

1 cup packed chopped fresh spinach

2 scallions (white and light green parts), sliced

1 clove garlic, crushed

1/4 cup unbleached all-purpose flour

2 Tbs. tahini

1 Tbs. fresh lemon juice

1/8 tsp. ground cumin

1 to 2 tsp. olive oil

4 pita pockets

8 pepperoncini peppers, drained and sliced, discard

stems and seeds

1 large tomato, chopped

1/2 cucumber, peeled and sliced

1. In food processor, combine garbanzo beans, spinach,

scallions, garlic and flour. Pulse on/off several

times to blend well. Add salt and pepper to taste and

process briefly. Shape mixture into 4 patties about

1/2 inch thick.

2. In small bowl, mix tahini, lemon juice, 2

tablespoons water, cumin and salt to taste. Set aside.

 

3. In large nonstick skillet, heat 1 teaspoon oil over

medium-high heat. Add burgers and cook until browned,

about 4 minutes per side, adding a little more oil if

necessary.

4. Cut pita breads in half. Cut burgers in half and

place in pita breads. Spoon pepperoncini, tomatoes and

cucumbers over burgers and drizzle with reserved

tahini sauce.

 

PER serving: 405 CAL; 16 G PROT; 9 G TOTAL FAT (1 SAT.

FAT); 67 G CARB.; 0 MG CHOL; 344 MG SOD.; 8 G FIBER

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

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