After having one of these burgers at a local catering place, I had to adapt my own version! These are extremely filling and taste great with chipotle mayonnaise and sliced cheese! These may be refrigerated or frozen for later use.

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Recipe Summary

prep:
25 mins
cook:
28 mins
additional:
5 mins
total:
58 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring beef broth to a strong boil in a saucepan over high heat. Stir in quinoa; reduce heat to low and cover. Cook until broth is absorbed, about 15 minutes. Remove from heat; let stand for 5 minutes. Fluff with a fork; let cool.

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  • Chop spinach in a food processor; transfer to a bowl. Chop onion, Parmesan cheese, and garlic in the food processor; add to the spinach. Mix in cooled quinoa, bread crumbs, salt, red pepper flakes, garlic powder, and black pepper. Add egg whites and egg; stir burger mixture to combine.

  • Shape burger mixture into 4 equal patties. Heat a skillet over medium-high heat and coat with cooking spray. Cook patties until cooked throughout, 4 to 6 minutes per side. Serve on hamburger buns.

Cook's Note:

Make sure to flip the patty carefully when cooking to prevent breakage.

Nutrition Facts

336 calories; protein 18.2g; carbohydrates 47.2g; fat 8.6g; cholesterol 55.3mg; sodium 1305.3mg. Full Nutrition
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