I really loved these but the family not so much. My neighbors are benefiting from these recipes that I love but my family does not.
I had romaine lettuce and avocado slices on mine. The super yummy Sweet Tater Fries were served on the side.
White Bean and Spinach Burgers
A mild yet flavorful burger, this is equally good in pita sandwiches, on English muffins or rolls, or served without any bread at all. Youngsters who are open to spinach might enjoy eating these out of hand. Leftovers are delicious made into sandwiches for brown bag lunches.
- 1/3 cup oatmeal
- 10-ounce package frozen chopped spinach, well drained
- 15- to 16-ounce can canellini or great northern beans (large white beans), drained and rinsed
- 1/3 cup wheat germ
- 2 scallions, minced
- 1 tablespoon minced fresh dill, or 1 teaspoon dried
- 1 teaspoon salt-free all-purpose seasoning
- Salt and freshly ground pepper to taste
- Light olive oil for sautéing
Combine the oatmeal and 2/3 cup boiling water in a cup. Let stand for 5 minutes.
Mash the beans well in a mixing bowl. Add the oatmeal, then the remaining ingredients except the oil, and stir until thoroughly mixed.
Heat just enough oil to coat the bottom of a large, nonstick skillet. When sizzling hot, drop the burger mixture onto skillet in 1/4 cup portions and flatten lightly to 3- to 4-inch rounds. Cook on both sides over medium heat until nicely browned.
Transfer the cooked burgers to a plate lined with paper towels and repeat until all the burgers are cooked. Serve at once as suggested in the headnote, above.