Tuesday, February 9, 2010

Spinach Dream Burgers With Mushroom Gravy

Please don't get me wrong, I love a good grass-fed hamburger on occasion. In between my four legged nibbles though, are lots and lots of veggies. These "burgers" may sound like a substitute dish, but not being a big fan of substitutes, think of them as something all to their own. That's why I named them Spinach Dream Burgers, to ignite the imagination. They are meaty and flavorful. You can make minis for appetizers or snacks. And if you're not into gravy's, just enjoy with mustard or whatever toppings you would put on a burger. It all works.

Spinach Dream Burgers:
*1 1/2 cups thawed frozen spinach, drained
*1 cup millet, rinsed well
*1 Tbsp. olive oil
*1 celery stalk, chopped
*1/3 cup chopped onion
*3 garlic cloves
*1/4 cup cornmeal
*1 Tbsp. mustard
*1 egg (if you need leave the egg out, blend a bit of the leftover cooked millet into a paste and add to mixture)
*1 Tbsp. mayo
*salt and pepper to taste

In a small saucepan, bring one cup of water to a boil. Add millet. Reduce heat to low, cover and simmer until all water is absorbed, about 20 minutes. Squeeze all excess water from spinach. Place in a medium bowl and set aside.
Saute onion and celery in olive oil over medium heat. Add garlic and continue sauteing until onions are tender, about 7 minutes. Add to spinach. Mix in remaining ingredients and about half of the cooked millet (reserve the rest for another use. Great as a hot breakfast cereal). Stir together gently. Preheat oven to about 200.
In a large pan, melt a bit of butter or olive oil over medium heat. Form spinach mixture into patties and gently pan fry on each side. Place burgers on a baking sheet in warmed oven while you make the gravy.

Mushroom Gravy:
*2 Tbsp. butter or olive oil
*1 Tbsp. flour
*1 cup whole milk, water, or almond milk
*splash of red wine, optional
*4 mushrooms, chopped
*1 clove garlic, minced or pressed with garlic press
*1 Tbsp. chopped parsley
*sea salt and pepper

In a small pan, saute mushrooms in 1 Tbsp. butter or olive oil over medium heat until just tender, about 5 minutes, adding a splash of red wine toward the end of sauteing. Meanwhile, add remaining butter or oil to small separate saucepan over medium heat. Allow to melt. Add flour (for gluten-free, use same amount Pamela's baking mix). Mix into a paste, allow to cook 1 minute. Add liquid. Whisk. Stir in mushrooms, garlic, salt and pepper. You may need to add more liquid if gravy becomes too thick. Stir in parsley right before spooning over Spinach burgers.

1 comment:

  1. All of your pictures are so vibrant and hunger inducing. You need to write for a food magazine (or go ahead and start one of your own).