My husband loves burgers. So it’s about time So Much Yum gets a burger recipe!
This burger was conceived during another one of my 2am insomnia sessions. I really should start a category for insomnia recipes because it’s definitely becoming a thing now.
But anyways… Let’s move on.
Quite frankly, I’ve avoided creating a SMY burger because they scare me a little. So many things can go wrong with homemade burgers. They fall apart when you cook them, not enough seasonings, too dry, too wet, raw in the centers while burned on the edges… You get my point. Scary.
I’m a master at avoidance, so that’s been the status quo on burger making in the So Much Yum household.
But fear is not something that should rule my life or yours! So here they are. BURGERS.
Now I don’t want to get too loose and crazy with my words, but these burgers are pretty fool proof. Even for homemade patty newbies like me! So don’t be nervous. Let’s break down the steps…
- Make chia egg (don’t panic already, the directions are in the recipe below!)
- Sauté spinach until wilted.
- Throw all ingredients except one into a food processor and pulse.
- Stir in the one leftover ingredient – bread crumbs.
- Scoop out 1/3 cup amounts and form into nine patties.
- Bake for 15 minutes.
- Bake for 15 minutes.
- Make a masterpiece of buns + burger + fillings.
See? No sweat. You’re a foodie rockstar and you got this!
The burger-loving husband approves of these patties, and I just know you will too! Also, this dietitian blogger wife approves of the wholesome ingredients in these much more than some of the mystery ingredients in packaged vegan/vegetarian burger patties. High-five for homemade nutritious deliciousness!
As always, if you try this recipe I’d love to hear about it! Leave a comment below, or tag @somuchyumblog in a photo on Instagram! Massively loaded burgers make glorious social media photos, just so you know.
Happy burger making, my friends!
- 2 cups fresh spinach, chopped
- 1 15-ounce can garbanzo beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- ¼ cup nutritional yeast
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried fennel
- ¼ cup sun-dried tomatoes (pieces only, oil/liquid drained)
- 1 chia seed egg (stir together 1 Tbsp ground chia seed + 2 ½ Tbsp water, then let sit for 5-8 minutes until congealed)*
- 1 cup whole wheat bread crumbs
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- In a small sauté pan, add the spinach and a sprinkle of water (or nonstick cooking spray) and cook for a few minutes until wilted. Remove from heat and transfer to food processor.
- Add all remaining ingredients except bread crumbs (wilted spinach through prepared chia seed egg) to food processor. Pulse until a fine chop consistency is achieved. You don't want to over-pulse and turn the mixture into a paste.
- Transfer mixture to a large bowl. Add bread crumbs and stir until combined.
- Using a measuring cup, scoop out ⅓ cup amounts of mixture. Form into patties approximately 4 inches x ½ inch in size, and arrange on prepared baking sheet.
- Bake for 15 minutes. Flip patties, then return to oven and bake for another 15 minutes.
- Let patties cool on baking sheet for a few minutes before serving.