Spinach, Onion and Herb Burgers with Mozzarella
Yum, it's that time of year again – barbecue season! Which means that for many of us burgers (in all their guises) are on the menu, and on the grill. But whether or not you've got a barbecue out back or not, burgers are quick to whip up and just as easily cooked on the stove top. Here I've combined the fresh green taste of spinach and basil with a swirl of cream cream cheese and the zesty tang of onions.
Those who follow a low oxalate diet may wish to leave out the spinach, and IBSers will want to go with turkey or chicken instead of beef (leave out the cream cheese if it bothers you and use 4 tbsp of egg whites as a binding agent instead). As with most types of burgers, my favourite buns to serve these on are big crusty kaiser rolls with some crisp romaine lettuce.
Spinach, Onion and Herb Burgers with Mozzarella
1 cup of fresh spinach leaves (not tougher stem parts), washed (cleaned) and finally chopped
1 lb (450 grams) ounces of lean (or your choice) ground beef, chicken or turkey
½ cup white (or green, if it's easier for your bladder) onion, finely sliced
½ (you may need a little less, depending on how dry your mixture seems) cup of dried bread crumbs
3 tbsp of plain cream cheese
3-4 tbsp freshly chopped basil or 1 ½ tbsp dried basil leaves
Freshly ground black pepper and salt to taste
4 hamburger buns or other buns of your choice (choose IC friendly varieties or make your own ahead of time)
Mozzarella (or Monetary Jack, if you're bladder can tolerate it) cheese to top (optional)
Any lettuce and veggies or bladder safe condiments that you'd like
In a large mixing bowl, combine the spinach, onion and ground meat, stir well until combined. Add in the bread crumbs (leave out some if you think the mix is too dry, or add more if needed) followed by the cream cheese, basil leaves, salt and pepper; stir until a fairly uniformed mixture appears (in other words the onion and spinach are well dispersed through the meat).
Using your hands, on a dry clean surface or large plate for the meat mixture into 4 (or more, if you prefer smaller burgers) burger patties.
Cook the burgers over a medium flame on the grill (turning after 3 or so minutes) for a few minutes until browned and cooked through. Or lightly grease a large frying pan or indoor grill (I like to use Pam spray for this, but olive oil works nicely too) and cook the burgers over medium high heat for about 4-5 minutes per side (if you're using beef the time may be less and for poultry you may need a couple more minutes).
Serve warm on your hamburger buns, topped with cheese if using. Garnish as desired. Any leftovers will keep, well covered, in the fridge for two days and are delicious eaten cold or crumbled over cooked pasta.
Makes 4 burgers (serves 2-4 people)