Thanks for joining me and Sarah Sarah for Meatless Monday today. Now that the weather is finally warming up a bit, we are breaking out the grill. I am always on the search for new veggie grilling ideas and today’s Portobello, Spinach and Feta Veggie Burgers came about very last minute. Towards the end of the week, we are always running low on veggies and I pretty much opened the fridge and took out what we had left. Some of my best meals actually end up unplanned like this one.
Portobello, Spinach and Feta Veggie Burgers
Portobella mushrooms are pretty fantastic as a meat substitute as they are so hearty and have a meaty texture of their own. Even people who say they don’t care for mushrooms will usually enjoy the flavors of Portobellos. They are so versatile to use in tomato sauces, tacos and stir fry meals. I thought why not use them as the base of my veggie burgers?
I chose to add some lentils to bump up the plant based protein and to help keep the burger together. From there, adding spinach and feta was a no brainer. I do love the spinach and feta combo in everything. I threw in a couple of walnuts and a handful of flax seed and things really came together.
These delicious Portobello, spinach and feta Veggie Burgers can be made in a saute pan on the stove or thrown on the grill. It is easy to make up batch and freeze a few for later use. These veggie burgers were also fabulous thrown on top of a salad the next day for lunch. Since I am the only one who would ever eat them around here, I try to find multiple ways to eat them.
How about the toppings?
You can pretty much top these Portobello, spinach and feta Veggie burgers with any of your favorite burger toppings. Lettuce, tomato, alfalfa sprouts, lettuce, ketchup or mustard all do the trick. Or…you could top them with my Jalapeno Greek Yogurt Tzatziki Sauce and call it a day. Trust me! Many veggies will now be dipped in this bowl of deliciousness.
What’s your favorite burger topping? Jalapeno Greek Yogurt Tzatziki anyone?
- 2 large Portobella mushrooms-cleaned w gulls removed
- 1 cup of cooked lentils
- 1/2 C walnuts
- 3 Tbl flax seeds
- 1 Cup of fresh spinach
- 1 Cup of feta cheese
- fresh parsley
- squirt of siracha
- 3/4 C Panko or GF bread crumbs
- salt, pepper and garlic salt to taste
- For the Tzatziki:
- 2 Cups Greek Yogurt
- 1-2 jalapeno peppers seeds removed
- handful of fresh dill
- 1 large cucumber peeled
- splash of red wine vinegar
- salt & pepper
- In a food processor pulse all veggie burger ingredients until combined.
- Shape into patties
- refrigerate for at least 20 min
- Prepare on the grill or pan fry with a little olive oil until browned on both sides
- For Jalapeno Tzatziki:
- in a food processor or blender
- add jalapeno and dill and pulse
- Add cucumber and pulse
- transfer to a bowl and stir in yogurt, red wine vinegar and spices
- chill to serve