Spinach Burger

Name: Spinach Burger
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Spinach 10 cups; Potatoes 0.5 lb; Precooked chickpeas ¾ cup; Onions ¼ cup; Extra virgin olive oil 1 ¼ tbsp; Breadcrumbs &frac13; cup; Powdered turmeric to taste; Nutmeg to taste; Black pepper to taste; Fine salt to taste

it de es fr br

Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

So, here's the thing: Spinach burger fans, you know there's just something special about making a homemade spinach burger from scratch, right? Especially in Italian kitchens. I mean, this version does not pop out of the frozen food aisle or a busy restaurant menu. Nope. It is all about using fresh spinach, raw grated potatoes, and creamy chickpeas. Really really good stuff. This mix? It's both tender and packed with plant protein. You take a bite, and it's just so fresh compared to those supermarket patties. Plus, the breadcrumbs add this crispy goodness—gotta love it. It's the kind of meal you throw together when you want to keep things light but super tasty. It shows just how much you can get out of a spinach burger recipe that puts veggies first. Some regions might toss in their own twist—like a sprinkle of sharp cheese or a pinch of nutmeg. But, the basics stay the same, letting that pure spinach flavor shine. Which is great.

And listen, many people are surprised at how much they like a good vegetarian spinach burger, even the die-hard meat lovers. Serving this up for dinner? You've got something moist and hearty, thanks to the potato and chickpea combo. Seriously good. It's just as amazing on its own as it is tucked into a bun for a veggie burger sandwich. And folks in Italy sometimes throw in a little grated cheese for a richer, slightly creamy bite. Others keep it simple, letting the golden crust from the pan do the talking. Compared to a spinach and feta burger you might spot in a deli, this homemade version gives you total control over what goes in. And look, that's the real beauty of a spinach burger—you get a light, satisfying second course that fits into any meal without feeling heavy. Whether you stick with the classic or toss in your favorite spices, the homemade spinach burger brings a taste of Italian home cooking to your plate. And really, makes veggie burgers something everyone wants to try, for sure.

How to prepare Spinach Burger

To prepare the spinach burgers, first peel and finely chop the onion 1. Then wash the spinach, drain it, and chop it coarsely 2. Peel the potatoes and grate them raw 3.

In a pan, pour two tablespoons of oil, add the chopped onion 4, and let it soften over low heat for about 5 minutes. Then add the potatoes 5 and spinach 6.

Cook for about 5-6 minutes over medium heat, stirring occasionally 7 and adjusting with salt and pepper 8. When the mixture is soft and dry, turn off the heat 9 and let it cool slightly.

Meanwhile, blend the cooked chickpeas 10 until you get a coarse cream. Transfer the chickpea puree to a large bowl and add breadcrumbs 11 and nutmeg 12.

Add the turmeric 13 and 2 tablespoons of oil 14. Then add the spinach and potato mixture 15.

Knead with your hands until you get a soft and moldable mixture 16. Form 4 burgers of about 6 oz each 17 and place them on a tray lined with parchment paper. Press them lightly with your hands 18.

Cook the burgers in a lightly greased non-stick pan 19 for 10 minutes, flipping them halfway through cooking 20 so they are well browned on both sides. Serve your spinach burgers immediately 21.