Spinach and egg burgers
- Serves: 4
- Prep: 10 mins
- Cook: 20 mins
Eggs are a great alternative source of protein to meat, so swap your regular burger for these spinach and egg burgers.
- 250g potatoes, peeled
- 4 spring onions, finely sliced
- 1 clove garlic, crushed
- 1 (80g) bag spinach
- 4 large British Lion eggs
- Salt and ground black pepper
- Pinch of dried chilli flakes (optional)
- 4 brioche burger buns
- To finish, your choice of:
- o tomato chutney or relish o little gem lettuce, o sliced tomatoes and red onion o sliced gherkins
- Preheat the oven to 200C/Fan 180C / Gas Mark 6. Carefully butter the inside of a 4-hole Yorkshire pudding tin and stand it on a metal baking sheet.
- Coarsely grate the potatoes. Heat a non-stick frying pan then add the oil, followed by the potatoes. Cook over a medium heat for about 5 minutes until the potatoes are tender.
- Roughly chop the spinach on a board, then stir into the potatoes with the spring onions and garlic. Increase the heat and continue to cook until the leaves are wilted and most of the liquid has evaporated.
- Remove from the heat and season well with salt and pepper and chilli. Crack the eggs into a large jug, then beat together using a wire whisk or fork, add the potato mixture and stir well.
- Divide the mixture between the four holes in the tin and bake for 15-20 minutes until the burgers are golden.
- Remove from the oven, loosen the edges with a palette knife and leave to cool slightly.
- Toast the inside of the buns then fill with the spinach and egg burger along with your favourite burger ingredients.
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