Spinach and Feta Burgers
Spending my college years in Kalamazoo, I used to frequent place called Cosmo's Cucina. Tucked back in the student ghetto off of Vine, Cosmo's has the BEST vegetarian burger you could ask for (There's also O'Duffy's, a great pub on the bottom floor). |
| http://cosmoscucina.com/ |
But back to the food business: This isn't your run of the mill garden burger, fried and put on a sesame seed bun (Although don't get me wrong, I love garden burgers). No, this is something much more drool-worthy.
A pile of fresh spinach mixed with crumbly feta, cooked so it's slightly crunchy on the outside with cheesy spinach deliciousness on the inside, and served with fresh fruit. Get it topped it with tomatoes, sprouts, and their herbed sauce. This little gem is best enjoyed on the upstairs balcony on a warm summer day. A glass of Bell's and some good company are also a must. (Bonus points if you live close enough to walk!)
However, as of a few years ago, I have moved over 600 miles away from this lovely town, and can no longer visit this place as I did during my college years. Here's my attempt at replicating this one time staple. And for those who are in the know, it is pretty close! I took some liberties by topping the burger with fresh green onions, and overhauling the sauce.
Spinach and Feta Burger
Servings: 6
For the Burgers:
2 - 10 oz. pkg. frozen chopped spinach, thawed.
1 cup crumbled feta cheese
2 eggs
1 large carrot, shredded
1/2 to 3/4 cup Italian seasoned bread crumbs.
1/3 cup vegetable oil - (You can likely use less, I usually end up with leftover oil in the pan)
Fresh alfalfa sprouts
Sliced Roma tomato
A few shoots of green onion, chopped into 1-1.5" sections
Onion Buns
For the Herbed Sauce:
1 cup of Nayonaise (Light mayonnaise is also an option if you have it on hand. I'm sure the actual recipe calls for regular 'ol mayo)
1 tbsp. dried dill weed
1 tbsp. dried onion flakes
If using fresh herbs, use less - approximately 1 tsp of each.
Start with the herbed sauce:
In a small bowl, mix the Nayo, dill weed and onion flakes. Set aside.
For the Burgers:
Place thawed spinach in a screened colander and press the spinach into the colander to thoroughly remove as much liquid as possible. Discard liquid.
Important: It is preferable to have the burger patties at room temperature before frying. The idea here is to ensure the burger is heated through, with a crispy super thin "crust". If the spinach isn't thoroughly thawed, you may end up with a cold center, which isn't so great.
In a small bowl, mix the Nayo, dill weed and onion flakes. Set aside.
For the Burgers:
Place thawed spinach in a screened colander and press the spinach into the colander to thoroughly remove as much liquid as possible. Discard liquid.
Important: It is preferable to have the burger patties at room temperature before frying. The idea here is to ensure the burger is heated through, with a crispy super thin "crust". If the spinach isn't thoroughly thawed, you may end up with a cold center, which isn't so great.
In a medium size bowl, combine the thoroughly drained spinach with the feta, eggs, shredded carrot and bread crumbs. Mix well.
Form into bun size patties, roughly 1/2 inch thick.
Heat 1/3 cup oil in large skillet over medium/high heat. Place burger patties in the pan.
Cook spinach feta burgers in skillet, approximately 5-7 minutes on each side, or until completely cooked through, and burgers are nicely browned and lightly crisped on the outside.
Meanwhile, chop up your toppings. I used fresh roma tomatoes and green onions. I purchased the alfalfa sprouts.
Serve burgers on lightly toasted buns. Top with herbed sauce, tomato, green onion and alfalfa sprouts.
