Bean burgers definitely deserve some more r-e-s-p-e-c-t simply because of how easy they are to make. I mean, raise your hand if you’ve ever felt personally victimized by a veggie burger recipe with a crazy long list of ingredients. See, we’re all in this together.
Really, I could have made these chickpea burgers with two ingredients, but as Julia Child says, “Feta makes everything bettah.” OK, fine. Julia Child didn’t actually say that, but when I say it in my mind, I sound like Julia Child so it might as well have just been her all along.
Back to feta.
It’s the closest thing to eating pure salt without the strange looks. Did anyone ever think that spinach and feta would be such besties for the resties as they are? Like, if this was high school, I’d vote them cutest couple just so peanut butter and chocolate don’t win it for the third year in a row. But somehow, spinach’s earthiness and feta’s saltiness turn humble legumes into a Mediterranean lovechild on a bun. I seriously think Julia said that at one point in her life.
Money-saving tips for these spinach & feta chickpea burgers:
- Buy the big cans. You know, the cans of beans you could do some serious damage with. You get more for your money, and can make a double batch of these burgers to stock your freezer with.
- Use frozen. Chopped and frozen spinach is seriously my favorite shortcut ingredient. It is SUCH an inexpensive way to get a lot of cooked spinach without watching an entire package wither away into a few leaves. Plus, it saves you major time and prep.
- Buy a block. If you can find a block of store-brand feta, or at your grocery store’s salad bar, it is usually less expensive than the pre-crumbled packages. Just make sure to check the price per pound, and compare to find the best bargain.
Easy Spinach Feta Chickpea Burgers
- 1 15-ounce can chickpeas, drained
- 1 tablespoon flour
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup frozen, chopped spinach, thawed
- ⅓ cup crumbled feta cheese
- Cooking spray or 1 teaspoon oil
- In a large bowl, thoroughly mash together chickpeas, flour, garlic powder and pepper.
- Stir in spinach and feta cheese until combined.
- Form mixture into three patties and set aside.
- Heat a large skillet over medium heat, and coat with cooking spray.
- Add burgers and cook 2 to 3 minutes on each side until golden brown.
- Store leftovers in the refrigerator for up to 4 days, or up to a month in the freezer.
Make sure to mash beans well to allow the mixture to hold its shape. You can test the mixture by squeezing a portion of it in your hands to see if it sticks together. If not, keep mashing, or add a little more flour if it’s too wet, or a little water if it’s too dry. These patties can be frozen before or after cooking. Make sure they are completely cooled if cooked, and lay flat before freezing to avoid sticking together. Serve on a burger bun with hummus, or over a bed of greens.