Vegetarian Spinach and Mushroom Burgers

Looking to make something meaty that doesn’t have any meat in it? These vegetarian spinach and mushroom burgers, also know as our spinach patties, are it! The shiitake mushrooms create a meaty texture without adding any animal products. Mixed with onions, garlic, dried herbs, quinoa, and ground seeds, these burgers will leave you fully satisfied.

These spinach and mushroom burgers are packed with nutritional benefits too! Shiitake mushrooms are great for many reasons, like building your immunity and riding the body of cancer cells, as well as boost your energy and brain function. Read more about the studies that support the benefits of shiitake mushrooms from Dr. Axe here!

Spinach is also a wonderful super food. It is loaded with vitamins and minerals that support every part of your body! It helps maintain a healthy cardiovascular system, and also supports brain function and mental clarity. Read more about the benefits of spinach from Dr. Mercola here!

Enough about all the health reasons as to why you should make these veggie burgers! Truly the only thing you need to know is how utterly delicious they are. Period.

Did we mention they are 100% clean?! We love making them while on our cleanse, and are perfect to make for a crowd or as an appetizer, forming them into tiny bite sized bites. These veggies patties are extremely versatile: you can crumble leftovers into a buddha bowl, add to burrito bowls, taco salad,  or any other salad.  They will quickly become a regular in you weekly rotation. You can even make a double batch and freeze them to re-heat in a pan on a later date… Easy meal-prepping is our jam!

Scroll down for the full recipe!


Ingredients for Vegetarian Spinach and Mushroom Burgers

Makes 8-10 3-4” burgers

1 bunch fresh or box spinach leaves
½-1 cup finely chopped shiitake mushrooms
1 onion or 1 leek (green part only), diced
2-3 garlic cloves, minced
3 tablespoons flax seeds, ground or soaked, in ¼ C water
½-1 cup cooked quinoa
¼ cup sunflower seeds, toasted and ground
¼ cup toasted and ground pumpkin seeds
¼ cup Kite Hill cheese or Nutritional Yeast (optional)
1 tsp Italian Seasoning
salt and pepper to taste
Coconut oil to cook patties in
Olive oil to sauté vegetables

Method to Make Spinach Patties

  • Sauté mushrooms, onions, leeks, green onions, and minced garlic in 2-tsp olive oil.
  • Transfer mixture to a medium bowl and set aside.
  • In same pan, heat 2 tsp olive oil and spinach. Cover for 1-2 minutes until wilted.
  • Drain spinach and press off any excess liquid. Chop spinach, and add to onion/mushroom mixture.
  • Add remaining ingredients except for coconut oil into the bowl and mix thoroughly. Mixture should hold together when formed into a patty.
  • In the same pan, heat 2-3 tablespoonds coconut oil until hot. Form spinach mixture into patties and sauté until browned on both sides, approx. 5 minutes per side on medium heat.
  • Serve warm or at room temperature.
  • Patties can be baked for 30 minutes instead of pan-frying. Cook until brown.

*NOTE: Spinach patty mixture can be made a day ahead and refrigerated. Freeze leftovers. Store patties wrapped in parchment paper in a freezer bag.



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