Burguer de Espinacas

Burguer de Espinacas is a vibrant and delicious vegan Spanish burger made from fresh spinach and chickpeas, packed with flavor and nutrients. It’s perfect for a quick meal that’s both satisfying and healthy.

Ingredients

• Fresh spinach - 200 grams
• Canned chickpeas - 240 grams, drained and rinsed
• Oats - 50 grams
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons (for cooking)
• Whole wheat burger buns - 2
• Vegan mayonnaise - 2 tablespoons
• Tomato - 1, sliced
• Lettuce leaves - 2

Steps

1. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and translucent, about 5 minutes.
2. Add the fresh spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
3. In a food processor, combine the cooked spinach mixture, chickpeas, oats, cumin, paprika, salt, and black pepper. Pulse until the mixture is well combined but still has some texture.
4. Form the mixture into two patties. If the mixture is too crumbly, add a tablespoon of water to help bind it.
5. Heat the remaining tablespoon of olive oil in a non-stick pan over medium heat. Cook the patties for about 4-5 minutes on each side, or until golden brown and heated through.
6. Toast the whole wheat burger buns lightly. Assemble the burgers by spreading vegan mayonnaise on the bottom half of each bun, adding a spinach patty, a slice of tomato, and a lettuce leaf. Top with the other half of the bun and serve.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in iron and vitamins from spinach, which supports immune health.
• High in protein and fiber from chickpeas, promoting digestive health.

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