I love these spinach burgers.  They were obviously one of my favorite dishes to make when I was on a hiatus from meat.  Here’s the first time I made them and I just recently made them for my Nooga column.  They’re really easy, unbelievably flavorful and just all an all around great option if you feel you need something burger-like. After making them by the original recipe multiple times (which is delicious by the way), I decided I needed and wanted to change things up a bit.  I brainstormed and tried not to stray too far away from the original; I just wanted to enhance it just a bit.  After a few {hungry} thoughts, I came up with a Southwestern way of making these burgers…well, it’s my version of Southwestern.  

I call it my version of Southwestern because I don’t really know what truly makes a dish Southwestern but this was delicious nonetheless.  I added corn, black beans and salsa (along withe the original ingredients) and just like that…a Southwestern spinach burger is born!

Ingredients:

1 bag of chopped spinach (thawed & drained)
1 egg white
1 whole egg
1/4 cup diced onion
1/4 cup cheddar cheese
1/4 cup parmesan 
1/2 cup panko breadcrumbs 
1 tsp. salt
1/2 tsp. garlic salt
1/3 cup of corn (you can add more if you’re making a bigger batch of burgers)
2 tbsp. fresh salsa (I used Jack’s medium hot salsa)
up to 1/4 cup of black beans (drained – I only did 2 tbsp. but a bit more will be fine)
1/2 tsp black pepper


Mix all ingredients in a mixing bowl.

Form into burger patties.

Add patties to a heated skillet of olive oil.

Brown just a little on each side.  Serve with whatever you like.

Note – you may need to use additional breadcrumbs.  The liquid from the salsa may make the burger mixture a little more moist than usual – breadcrumbs will help keep it together.