Spinach Blue Cheeseburgers (Extra-Lean & Flavorful)
If you're looking for a savoury appetizer, I have a tasty one for you. My Guilt-free blue cheeseburgers will satisfy those taste buds.
Equipment
- Large mixing bowl
- 12-inch non-stick skillet
- Clean kitchen towel (for wringing spinach)
- Instant-read thermometer
- Spatula or burger flipper
Ingredients
- 1 teaspoon butter for sautéing
- 2 cloves garlic minced
- ½ medium onion diced
- 1 pound ground beef extra-lean, about 450g
- 2 medium eggs lightly beaten
- ¼ cup bread crumbs about 30g
- 1 tablespoon grill seasoning such as Montreal steak seasoning
- 1 box frozen spinach 10-ounce box, thawed and squeezed of excess water
- 5 tablespoons blue cheese mousse approximately 1 tablespoon per burger
- 5 thin slices parmesan cheese approximately 1 oz / 28g each
- 5 whole burger buns
Instructions
- Place a 12-inch non-stick skillet over medium heat and allow it to warm for 1–2 minutes.
- Add about 1 teaspoon of butter to the skillet. Sauté the diced onion and minced garlic, stirring occasionally, for 5–7 minutes until the onion is translucent and softened.1 teaspoon butter, 2 cloves garlic, ½ medium onion
- While the onion and garlic cook, combine the ground beef, beaten eggs, bread crumbs, grill seasoning, and thoroughly squeezed spinach in a large mixing bowl.1 pound ground beef, 2 medium eggs, ¼ cup bread crumbs, 1 tablespoon grill seasoning, 1 box frozen spinach
- Once the garlic and onion mixture is translucent, remove it from the heat and let it cool for 2–3 minutes so it doesn't partially cook the eggs when added to the bowl.2 cloves garlic, ½ medium onion
- Gently mix the sautéed onion and garlic into the beef mixture until just combined — overmixing will make the patties tough. Divide the mixture into 5 equal patties (about 5.5 oz / 155g each). Cook in the same skillet over medium heat for 5–6 minutes per side, or until an instant-read thermometer reads 160°F (71°C) in the centre.2 cloves garlic, ½ medium onion, 1 pound ground beef, 2 medium eggs, ¼ cup bread crumbs, 1 tablespoon grill seasoning, 1 box frozen spinach
- Place each patty on a burger bun, top with a slice of parmesan cheese and a tablespoon of blue cheese mousse. Add your preferred fresh vegetables such as lettuce, tomato, and red onion.5 tablespoons blue cheese mousse, 5 thin slices parmesan cheese, 5 whole burger buns
Notes
Storage: Cooked burgers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat to preserve texture.
Freezing: Freeze raw formed patties individually on a parchment-lined baking sheet, then transfer to a zip-top bag for up to 3 months. Cook from frozen in a covered skillet over medium-low heat.
Make-Ahead: Form patties up to 24 hours ahead and refrigerate tightly wrapped or separated by parchment in a sealed container.
Substitution: Swap blue cheese mousse for crumbled Gorgonzola or a sharp goat cheese if you prefer a milder tang.
Pro Tip: Use an instant-read thermometer and cook to 160°F (71°C) internal — colour alone is unreliable with extra-lean beef mixed with spinach, as patties can look done on the outside while still underdone inside.
Nutrition
Serving: 1servingCalories: 341kcalCarbohydrates: 9gProtein: 23gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 138mgSodium: 276mgPotassium: 523mgFiber: 2gSugar: 1gVitamin A: 6863IUVitamin C: 4mgCalcium: 172mgIron: 4mg
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