Happy Meatless Monday everyone!! Since summer is in full tilt and BBQ season is well underway, I figured it was time for a veggie burger.
I wanted to keep this low-carb and gluten-free, so I’m using almond flour in place of bread crumbs. I also used fresh, cooked spinach but you could substitute with frozen spinach, just make sure all the excess water is squeezed out.
Makes 4 Burgers
160 g or 6 oz cooked spinach
1 medium (200g) zucchini, grated
1/4 cup red onion, diced
1/4 cup almond flour
2 oz grated cheese of choice, I used KerryGold Gouda
1 clove of garlic, minced
1/4 tsp red pepper flakes
1/4 tsp onion powder
If you are using fresh spinach, chop it up and cook for a few minutes until wilted. Allow to cool. You need to squeeze out the excess moisture from both the spinach and the grated zucchini. I add them to a strainer, sprinkle with a bit of salt (this draws out the moisture) and let it sit in the sink for a bit. If you are rushed for time, you could press down on the veggies with paper towel to get the liquid out.Transfer to a bowl and add the remaining ingredients. Mix well.Preheat BBQ or frying pan to medium heat. If you’re cooking on a BBQ I like to cook veggie burgers on tin foil greased with olive oil so they don’t stick to the grill. If you’re cooking in a frying pan, drizzle with oil.
Form 4 patties and cook burgers for about 7-8 minutes on each side. It's #MeatlessMonday! Try out these Spinach Zucchini Veggie Burgers at your next BBQ. Click To Tweet
Remove from heat and add your favourite burger toppings. I don’t normally use a bun but I made these low-carb, Ultimate Keto Buns from KetoDiet and they are awesome! There is only 4.3g of net carbs per bun and they’re gluten-free.Enjoy!
Nutritional info per burger (not including bun or toppings)
140 Calories, 6g Carbs, 3g Fibre, 3g Net Carbs, 10g Fat, 9g Protein, 1g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.