Avocado, Spinach, Almond Veggie Burger

By Carol Dudar

Photos By Above The Salt

Avocado, Spinach, Almond Veggie Burger

A veggie burger that is gluten free and provides lots of protein, greens, fibre and flavour. The burger uses egg, and almond flour as it is a source of protein, which keeps the burger moist, and it really packs a punch of nutrition with the green peas, baby spinach, almond flour content. The burger mixture is a quick mix to come together for a weekday dinner. They can also be baked, and frozen for take for lunches or for prep dinner ideas.

RECIPE

5-6 burgers

INGREDIENTS

  • 1 tbsp (15 ml)  avocado or extra virgin olive oil
  • 1 large garlic clove, 1/2 tbsp (7ml), minced
  • 1 cup (250ml) red onion, finely diced
  • 2 cups (500 ml) frozen peas
  • 3 cups (750 ml) baby spinach
  • 1 egg, whisked
  • 1 ¼ (310 ml) cups almond flour
  • 2 tbsp (30 ml) dijon mustard
  • 1 tbsp (15ml) preserved lemons, minced (or 1 tbsp (15ml) fresh lemon/lemon rind)
  • 1/2 tsp (2 ml) kosher salt
  • 1/2 tsp (2 ml) fresh black pepper
  • 1/2 cup (125ml) fresh dill, finely chopped
  • Hamburger buns lightly toasted or lettuce wraps

TOPPINGS

  • Guacamole
  • Yellow or heirloom tomatoes
  • Pickled jalapeños
  • Thinly sliced red onion
  • Mayonnaise mixed with grainy mustard
  • Lettuce

INSTRUCTIONS

  1. Bring 3 cups of well salted water to a boil, and quickly cook the peas for a couple of minutes.
  2. Strain and transfer to a a large bowl with ice cold water.
  3. Drain and set aside.
  4. Meanwhile, sauté the onion in oil on med low heat until onion is translucent.
  5. Add the minced garlic and cook for another couple of minutes.
  6. Let cool completely while prepping rest of ingredients.
  7. Preheat oven to 425 degrees
  8. Add the peas, baby spinach, preserved lemon, dill, dijon mustard and the cooked onion mixture to the food processor.
  9. Process until well combined.
  10. Transfer from food processor to large bowl, add the almond flour, egg, salt and pepper.
  11. Mix well until completely combined.
  12. Make  3/4 cup or 1 cup size patties and transfer to a parchment lined baking sheet.
  13. Using a pastry brush, lightly brush the tops of the burgers with avocado or with olive oil.
  14. Bake for 20 min or until firm and starting to lightly brown on top.
  15. Transfer burger to toasted buns, add the lettuce and toppings to your liking
  16. Serve immediately

You may also like this recipe: Breakfast Tahini Toast

Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.