I think I’ve discovered the secret to feeding toddlers: put food in patty form. These spinach and white bean patties were born out of a need to get more iron in my children- both were just slightly under the desired amount at their last doctor’s visit. But they both don’t care for meat very much. Spinach and beans are both wonderful plant-based sources of iron, and guess what? Both my 2 year old and 9 month old gobbled up these veggie burgers in record time. And they’re SO easy to make! Just mix together some canned white beans (drained and rinsed, of course) with some frozen spinach (drained and thawed), onion, garlic, and breadcrumbs, along with some salt and pepper. Then, form the mixture into 12 patties (or 6 to make more hearty veggie burgers) and coat in bread crumbs, then pan-fry in olive oil. So easy! And the yogurt mixture is SO good. It’s a simple mixture of Greek yogurt, fresh dill, lemon juice, salt, pepper, and extra-virgin olive oil. You can serve it as a dip for the patties or spread it on a bun if you want to serve this as a veggie burger.
How do I keep the veggie burgers from falling apart?
There are a few tricks to keeping these patties from falling apart, one of the most common problems with homemade veggie burgers. First, make sure the onions are very finely diced. If you doubt your dicing skills, you can even grate the onion on a box grater. The smaller all the components of the patty are, the easier all the ingredients will bind together and stay together. Second, make sure the spinach is as dry as possible. To thaw frozen spinach, I usually run hot water over it in a mesh sieve until it’s thawed out. Then, I press very firmly down with a wooden spoon, or sometimes my hands, to press as much water out as possible. If the spinach is too watery, the patties may be too sticky, hard to form, and fall apart easily. Finally, mash the beans. Not completely- you want to leave a few intact for texture. Just mash them in the bowl with a fork or a potato masher before adding the other ingredients.
Should I bake or fry the veggie burgers?
You can bake OR fry these white bean patties. I chose to fry them in a nonstick skillet, because I wanted a crispy golden crust on the exterior. I cooked them for 2 1/2 minutes on each side. But if you bake them, they will be a bit more firm, which is perfect if you plan on serving these on a bun. That way, they won’t smush out the side of the bun when you bite down on it. I recommend 375 degrees F for about 20 minutes. Want the best of both worlds? You can pan-fry the patties for a minute or so on each side, THEN bake them in the oven to finish them off. Viola!
Can I freeze these?
Yes! After cooking them, I recommend placing on a baking sheet and flash freezing them– freeze for about 30 minutes until they harden, then place them in an airtight container or zip-top bag. This will help them maintain their shape and not stick together. You can then heat them up in the oven, in a skillet, or in the microwave when you are ready to eat them. These would be great served on a bun spread with the yogurt sauce, topped with sliced red onion, tomatoes, and baby arugula. Or, they’re amazing topped with a poached or fried egg for brunch or brinner (I did this with the leftovers-yum!). You can make them smaller for a party appetizer or bigger for a more substantial veggie burger. Patties like this are so versatile! If you like these Spinach and White Bean Patties with Yogurt Sauce, you’ll love these Shrimp and Zucchini Fritters with Yogurt Sauce, these Quinoa, Mushroom, and Zucchini Veggie Burgers, and these Salmon Burgers with Lemon Caper Aioli. And be sure to check out this spanakopita pasta for another easy frozen spinach recipe! Here’s the recipe!
