I love a good veggie burger. Especially when they contain actual vegetables like these.
This is one of those super versatile recipes that is excellent to have up your sleeve. Using frozen greens it’s basically a pantry recipe. But you can also cook the burgers ahead and have them stashed in your freezer ready to cook from frozen. Like I said, super versatile.
Spinach and Feta work so well together. The feta provides loads of flavour but also that satisfying texture so you feel like you’re getting a proper feed.
I couldn’t resist and added some parsley to make the burgers look prettier for the photo. But they really don’t need the extra greens.
And if you haven’t tried mayo and yoghurt together as a sauce, you’re totally in for a treat! It also doubles as a delicious tangy creamy salad dressing so you could always make more to dress some washed salad leaves if you wanted extra greens.
Spinach & Feta Burgers
- 1 packet frozen spinach or kale 250g / 8oz, defrosted
- 100 g feta
- 100 g almond meal
- 2 eggs
- 3 tablespoons mayonnaise
- 3 tablespoons Greek yoghurt
Turn your oven to 250C (480F). Squeeze defrosted greens to remove as much moisture as possible to give you about 125g (4.5oz) greens. Place squeezed greens in a medium bowl. Finely dice or crumble feta and add to the greens. Add almond meal, eggs and a pinch of salt. Stir to combine.
With clean hands form 1/2 the mixture into a large patty about 2.5cm (1in) tall. Place on a baking tray lined with paper. Repeat with the remaining mixture to make your second burger patty. Drizzle with a little oil.
Bake patties for 10-12 minutes or until golden brown and sizzling. And until the burgers feel cooked and springy when you touch them. If you’re not sure give them more time.
While the burgers are cooking, combine mayo and yoghurt in a small bowl with a pinch of salt.
When the burgers are cooked divide the sauce between 2 plates. Top each with a hot burger and enjoy!
NET CARBS 11g/serve
Substitutions for Spinach Feta Burgers
pantry-friendly – use plain mayonnaise or almond hummus as the sauce.
dairy-free – replace feta with roast nuts (walnuts would be my pick) and some lemon zest or chopped preserved lemon. Yoghurt = extra mayo.
egg-free – replace eggs with 4 tablespoons water and 2 tablespoons ground linseeds (flax). I haven’t tried this so if it looks dry and crumbly add some extra virgin olive oil to moisten.
nut-free – use ground sunflower seeds or soft bread crumbs.
different cheese – pretty much any cheese apart from blue will work here. Goats cheese or a good sharp cheddar would be excellent. Or you could use finely grated parmesan – it won’t have the chunks but will still be delicious.
more substantial (carb lovers) – burger buns or potato chips (fries).
more substantial (low carb) – double the feta. Add chopped walnuts or other nuts. Serve with avocado, extra mayo or on Almond Burger Buns!
Low FODMAP – use spinach and replace half the almond meal with sourdough breadcrumbs.
different vegetables – you need about 125g (4.5oz) chopped cooked or grated veg.
carnivore – serve with some bacon or sausage!
more fancy / for entertaining – serve with roast walnuts on top. And a green salad dressed with extra mayo + yoghurt sauce. Or go for extra impressiveness with this Lime & Tahini Kale Salad. Some roast veg like this ratatouille would also be delicious.
Waste Avoidance Strategy Spinach Feta Burgers
frozen spinach or kale – keep it in the freezer.
feta – keeps for months unopened in its packet. Or can be frozen.
almond meal – keep it in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
mayonnaise – unopened in pantry or once opened will keep for months in the fridge.
yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.
Problem Solving Guide
bland – next time season the burger mixture more generously with salt. For now serve with salt sprinkled over or add a flavour packed sauce like hummus, pesto, chilli oil or your favourite hot sauce. A squeeze of lemon or lime can be a nice touch.
too dry – if overcooked the egg dries out. Next time check earlier. For now be generous with the sauce!
no oven – you can pan fry the burgers in a little oil on a medium high heat. I would form into 4 smaller patties to make them easier to handle. Will take about 4-5 minutes each side. Be super careful when turning as they will want to fall apart.
falling apart – change the name to spinach, feta and almond hash ;) Will still taste amazing.
sticking to the tray – next time use baking paper or oil your tray very generously. Foil will tend to stick. For now, just do the best you can and consider the name change mentioned in ‘falling apart’.
Yes! Just cook burger patties as per the recipe but keep the mayo and yoghurt separately. Burger patties will keep in the fridge for up to 2 weeks or can be frozen. Don’t freeze the sauce. It will keep in the fridge for 2 weeks. To serve, cook in the oven 200C (400F) for 10 minutes from chilled or 15-20 minutes from frozen – you want the burgers to be well browned and warmed through.
More Recipes Similar to Spinach Feta Burgers
- Burgers with Mint & Almond Salsa
- Fast Friday Cheeseburger Bowls
- The Good Greens
- Mushroom, Sausage & Feta Hash
- Broccoli al Limone
- Easy Spinach & Feta Frittata
Have fun in the kitchen!
I made the Spinach/Feta burgers tonite (Aug 9th) for dinner – awesome, loved it! Will definitely make them again. This first-timer was drizzled w my pasta sauce, made it a little more Italian. It’s a winner!
Excellent Bobbi – love the sauce addition :)
I made the Spinach/Feta burgers tonite (Aug 9th) for dinner – awesome, loved it! Will definitely make them again. This first-timer was drizzled w my pasta sauce, made it a little more Italian. It’s a winner! I think I dbl clicked the “post comment” button by mistake.
Made these tonight and LOVED them! Definitely a keeper thank you ?
Excellent Sarah! Thanks for taking the time to let me know :)