Green burgers

A large sandwich sitting on top of a table Burger Recipes

Preparation and cooking time

  • Prep:30 mins
  • Cook:20 mins
  • Easy
  • makes 8 (4 for now, 4 for the freezer)

This vegetarian burger recipe can be frozen, letting you get ahead on busy days. It’s craftily packed with spinach – one of the trickier veg to get into kids!

Nutrient Unit
kcal 233
fat 11g
saturates 5g
carbs 22g
sugars 3g
fibre 1g
protein 11g
salt 0.5g
Beef & red pepper burgers


  • 2 tbsp olive oil
  • 2 onions , finely chopped
  • 250g bag spinach
  • 5 slices white bread , blitzed into breadcrumbs (or 150g dried breadcrumbs)
  • good grating of fresh nutmeg
  • 100g mature cheddar , grated
  • 40g parmesan , finely grated
  • 1-2 large eggs , beaten
  • 3 tbsp plain flour

To serve

  • 6 crusty bread rolls
  • 4 ripe, juicy tomatoes , thickly sliced
  • good-quality ketchup or other relish
  • sweet potato fries (optional)
Jerk chicken burger


  • STEP 1

Heat half the oil in a frying pan and gently fry the onions for about 10 mins until pale and soft, then leave to cool a little.

  • STEP 2

Finely chop the spinach in a food processor and tip into a bowl. Add the cooled onion, breadcrumbs, nutmeg, cheddar and Parmesan, and mash together. Add the beaten egg, a little at a time (you may not need all of it), until the mixture holds together. Divide into eight (see tip below) and shape into fat burgers.

  • STEP 3
Salmon burgers with kale salsa

Put the flour in a shallow bowl, season well and dip the burgers into the flour to coat. Store in a plastic container between layers of baking parchment. Either chill until ready to cook, or freeze.

  • STEP 4

Heat the remaining oil in the frying pan and fry for about 5 mins each side until browned all over. Serve in the crusty rolls, with a couple of slices of tomato, ketchup and sweet potato fries on the side, if you like.

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