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Parmesan Spinach Burgers with Lemon Garlic Aioli

Hello hello and Happy Friday!

My original plan for tonight was to go see some live, outdoor music in beautiful downtown Asheville.  But alas, the weather decided to be uncooperative (that thing where it’s sunny but raining, constantly tricking you into thinking it’s nice, and then being disappointed when you open the door and there’s water falling from the sky).  So naturally, my back up plan was to stay in and cook 🙂

Due to making and consuming mass amounts of homemade pasta last night (post coming soon, I promise!), I wanted to keep tonight’s meal in the relatively healthy category.  But since it’s Friday night and a boring salad simply won’t do, I present to you…Parmesan Spinach Burgers with Lemon Garlic Aioli.



Since I’m not much of a calorie counter I can’t speak to exactly how “healthy” these are, but I’d say anything comprised primarily of spinach has to have some health benefits!



I served mine on a multigrain flatbread round with romaine lettuce, but feel free to serve yours however you like!



I also served mine with baked sweet potato wedges for a healthier (yet delicious) take on that “burger” experience.



So I hope you enjoy this recipe for Parmesan Spinach Burgers with Lemon Garlic Aioli!!


Parmesan Spinach Burgers with Lemon Garlic Aioli

Makes 2 burgers




2 cups frozen spinach

1/2 cup breadcrumbs

1 shallot, minced (red onion would work here too)

2 cloves garlic, minced

1/2 cup parmesan, finely grated

1 egg

2 tsp. fresh sage, minced (or 1 tsp. dried sage)

2 tsp fresh parsley, minced (or 1 tsp. dried parsley)

pinch salt

pinch black pepper

pinch red pepper flakes (optional)

1/4 cup. parmesan, finely grated for topping



1/4 cup mayonnaise

2 tsp. lemon juice

1 small clove garlic, minced (only about 1/2 tsp.)

pinch of salt

pinch of pepper



To make aioli, stir all ingredients together in a small bowl.  Transfer to the fridge to chill while preparing the burgers.

To make burgers, thaw frozen spinach in the microwave (takes about 90 seconds on high) and let cool.  Once cool, gather in a dish towel or cloth napkin and squeeze out as much liquid as possible.  Transfer to a medium bowl, add the remaining burger ingredients and mix together (I stirred first with a fork and then used my hands to make sure everything was evenly blended).  Form into two burgers.

Preheat a pan to medium low (I used my cast iron because MMMM…flavors).  Add burgers and cook 5 minutes per side, or until brown and crispy.  Top with 2 tbsp. parmesan each, remove from heat and cover for 2 minutes while burgers cool and cheese melts.

Plate burgers, top with aioli and enjoy!!



I made sweet potato wedges to go with my burgers.  Simply slice 1 medium sweet potato into wedges (I sliced 12 wedges from 1 potato) and toss with 2 tbsp. olive oil, a pinch of salt, a pinch of black pepper and 1/4 tsp. minced fresh sage (or a pinch of dried sage).  Bake at 350 degrees F for 12 minutes resting on their wedge bases, then 5 minutes on each flat side.

I mixed equal parts ketchup and aioli to use as a dipping sauce for the sweet potato wedges.  SO good.


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