Mini Spinach Chickpea Burgers

I’m a huge fan of using up every last ingredient in the fridge before the next grocery cycle starts.  This week I had a ton of leftover spinach that I received from my local farm box last week and with as much spinach as I eat in my smoothies, I still had a few large handfuls left over.  I poked around in the cabinets to see if there was anything else that would possibly go together to create a patty and I found a can of organic chickpeas.  I also had onion, egg, fresh garlic and plenty of spices.

The first stage of this is prepping the base ingredients: spinach, garlic, onion, chickpeas.   First, rinse and chop of your spinach.  I like to also remove the stems but it’s not necessary.  Make sure you have at least 2-3 full handfuls.  All of the below ingredients you can throw into your mixer or food processor.  I prefer a food processor because the consistency is finer and the burgers turn out beautifully.

Picture disclaimer: these are iphone pics so apologies for quality!  I need a better food photographer because I’m too focused on trying capture the recipe than getting beautiful pics!:)

  • 1 can rinsed chickpeas, rinsed & drained
  • 2 cups fresh spinach
  • 1/4 cup chopped red onion
  • 1/3 cup flax seed or ground flax
  • 1 tsp sea salt
  • 1 egg
  • 1 tsp black pepper
  • 1/2 tsp black pepper
  • 1/2 cup pea protein powder (optional for more protein)
  • 2-3 garlic cloves (depending how much you love garlic – which I tend to go heavier here)
  • 1 tsp dill (optional)
  • 1 tbsp oil (coconut or olive oil)

Slowly mix ingredients together, gradually increase speed as they form into a thick liquid texture.  Throw ingredients into mixing bowl.  Add in your egg, flax and spices of preference and it should start feel like oatmeal cookie dough.  If it’s still too liquidy, add some chickpea flour or flax to thicken the mixture.

Start your stovetop on medium.  Add in a tablespoon of coconut oil or olive oil.  Form your mixture into small to medium sized mixture.  My mixture made approx 11 – 3″ patties.  For larger patties you should yield approx 8-9 patties.


Cook each side for approx 7-8 minutes.  They should be lightly brown and soft with a bit of crisp on the top of the patty.  Let cool in parchment paper or foil (whichever you have in your cabinets)


These are great paired as a side with fish or another protein of choice, chop them up and throw into a bowl with other veggies and protein, or eat alone topped with a few slices of avocado.  They are great to just keep in the refrigerator for up to 2 weeks.  I actually tested them after two weeks and they were just as good as when I made them!  They are great for grab and go lunches or dinner if you don’t want to make a full meal.  They can also be frozen if you want to keep them longer.

Nutrition calculation based on 11 patties: 82 Calories, 10 carbs, 3g fiber, 5g protein, sodium 0g, sugar 1.5g, fat 2.5g


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