This vegetarian burger recipe can be frozen, letting you get ahead on busy days. It’s craftily packed with spinach – one of the trickier veg to get into kids!
Prep:30 mins
makes 8 (4 for now, 4 for the freezer)
2 tbsp olive oil2 onions, finely chopped250g bag spinach5 slices white bread, blitzed into breadcrumbs (or 150g dried breadcrumbs)good grating of fresh nutmeg100g mature cheddar, grated40g parmesan, finely grated1-2 large eggs, beaten3 tbsp plain flour
STEP 1Heat half the oil in a frying pan and gently fry the onions for about 10 mins until pale and soft, then leave to cool a little.STEP 2Finely chop the spinach in a food processor and tip into a bowl. Add the cooled onion, breadcrumbs, nutmeg, cheddar and Parmesan, and mash together. Add the beaten egg, a little at a time (you may not need all of it), until the mixture holds together. Divide into eight (see tip below) and shape into fat burgers.STEP 3Put the flour in a shallow bowl, season well and dip the burgers into the flour to coat. Store in a plastic container between layers of baking parchment. Either chill until ready to cook, or freeze.STEP 4Heat the remaining oil in the frying pan and fry for about 5 mins each side until browned all over. Serve in the crusty rolls, with a couple of slices of tomato, ketchup and sweet potato fries on the side, if you like.
