Isn’t this the springiest veggie burger you’ve ever seen? It almost looks like, I dunno, something you would eat while picnicking with fey folk. Sitting in a lavender heather, or maybe on a rock with your toes poking into a chilly stream. Or maybe you don’t live in a storybook universe and you’re going to be eating it in your linoleum-lined kitchen, hoping it’s not your turn to make the coffee in the morning.
Storybook universe or news ticker world, whatever, these spring time vegan veggie burgers taste AWESOME. And they’re colorful, and healthy, and cheap, and easy. I bet you already have most of the ingredients, and I bet the rest of your ingredients are blooming at your neighborhood park.
In the spirit of true transparency, I will say that the dandelion flavor is there, but not overly present. Like, if you live in a pesticide-happy neighborhood, you can skip them. But if you live in a kinder, more organic area, definitely go flower picking to you can add a dose of springtime flavor to your dinner. And besides, it’s just fun to eat flowers for dinner, no?
When I was a kid, I watched the rabbit eat flowers in Bambi, and then I always wanted to walk into a clover patch and eat all the buds. I think I might have tried them once or twice, actually. Forever curious. Of course, I found them bitter and spat them out into the grass before anybody could spot my mischief.
Dandelions can be a bit bitter as well, so I gave them a super quick 20 second blanch to remove those harder notes. Then I layered them into a spinach strawberry-based burger. If you like strawberry spinach salad, you will LOVE these burgers. They are literally salad in a burger form. Even the veggie skeptics in your family can get behind that, right?
Happy Wednesday, loves.
When you pick the dandelions, rinse them right away and then place in a bowl of cool water until ready to use. Make sure to pick them the same day you plan to use them.
- 10 oz spinach
- 1 can northern white beans, rinsed and drained
- ½ cup old fashioned oats
- ¼ cup of purple onion, roughly dices
- ½ tsp grated or crushed garlic
- Salt, pepper, and lemon juice
- 1 ¼ cup sliced frozen strawberries (make sure you get the plain kind, and NOT the syrup kind)
- 1 cup of freshly picked dandelion flowers
- preheat the oven to 450
- Wilt the spinach in the microwave for 3-4 minutes. Set aside to cool
- While the spinach is cooling, bring 3 cups of water to a boil. Squeeze in a little lemon juice and add some salt. Submerge the dandelions for 20 seconds, then immediately rinse them with cool water. Set aside
- Now that the spinach is cool, squeeze the excess moisture out. You should end up with a ball of spinach that’s about 3/4 cup – 1 cup
- Combine the spinach, the beans, the oats, the garlic, a dash of pepper, and about ½ heaping tsp salt, in a blender. Grind into a coarse paste. Do not allow it to process until it becomes smooth and hummus like.
- Manually stir the frozen strawberries and the onion into the spinach mix.
- Divide the mix into 6 equal patties on a parchment-lined baking sheet.
- Press the dandelion flowers into the patties, bud side out.
- Bake for 18 minutes.