There is a bit of a running joke at our house… you can tell what time of year it is by whether I am putting zucchini in everything, or spinach in everything.
Spinach and zucchini have a lot on common you know – they are both green, and you can chuck them both in just about any meal. At our house, the zucchinis start to appear just before Christmas, and by the end of summer we have more monster zucs that we could possibly eat, or so we think. But by the end of autumn, we run out zucchinis to grate into every meal, and once we get a little rain, and the cool weather is here to stay, spinach takes it’s place.
It is well and truly spinach season now, and big bunches of it are chopped and added to all kinds of meals almost every day.
One our favourite spinach recipes is easy beef and spinach burgers. These burgers are easy to make, have lots of flavour, and you can pack a lot of spinach into them too if you have a garden full of it like I do. If not you, could add any green leafy vegetable, such as silver beat or kale.
I make these burgers in a BIG batch, and flash freeze them. That way I can dump them all in a freezer bag and easily grab as many as I need for a quick meal.
As the last of our tomatoes are used up, and the cucumbers are well and truly over, we’ve been eating these with mixed veggie chips – potato, carrot and sweet potato, with a little roasted broccoli on the side.
- 500 gms minced beef
- 1/2 onion very finely diced
- 1 big bunch of fresh spinach or 250 gms frozen spinach – defrosted and drained.
- 3/4 cup bread crumbs
- 1/4 cup plain flour
- 1 egg beaten
- 2 tsp cumin powder
- 1 tbsp minced garlic or 4 finely chopped cloves of garlic
- Wash your spinach well and finely chop it along with the onion.
- If you are using frozen spinach make sure you drain as much water from the spinach as you can.
- Add all the ingredients into a large bowl in no particular order and mix well… you’ll probably need to use your hands.
- If the mixture is too wet add a little more bread crumbs or flour. If the mixture is to dry add a slosh of milk or another egg.
- Form the mixture into small patties and either cook in a little oil in a frying pan, or on a grill.
- Or place the patties in a single layer on a large tray lined with baking paper, and flash freeze for approximately 1-2 hours, or until the outside of each burger is frozen. Then pop them in a sealed container or freezer bag and place in your deep freeze for up to 3 months.
Now that you’ve made a big batch of these beef and spinach burgers you’ve got a couple of dinners already half made… I love it when that happens!
Keep an eye out for more freezer friendly recipes as I’m doing lots of big batch cooking to stock my new freezer.
You can also check out my big batch of homemade muffin mix if you missed it last week.