Popeye Burger (Tara McDermott)
These Popeye Burgers are a nostalgic favorite for anyone who loves hearty, plant-based comfort food. Inspired by the iconic cartoon character’s love for greens, these patties combine the earthy richness of thawed spinach with the comforting texture of mashed potato and binding oats. The blend is elevated by aromatic garlic powder, dried onions, and a touch of smoky BBQ sauce, creating a flavor profile that is both savory and slightly sweet. The result is a sturdy, golden-brown patty that holds up beautifully on a toasted roll. Perfect for potlucks, family dinners, or a satisfying weeknight meal, they offer a delicious way to sneak extra vegetables into your diet without sacrificing taste. Serve them warm with your favorite condiments for a wholesome, satisfying bite.
Description
These Popeye Burgers are a nostalgic favorite for anyone who loves hearty, plant-based comfort food. Inspired by the iconic cartoon character’s love for greens, these patties combine the earthy richness of thawed spinach with the comforting texture of mashed potato and binding oats. The blend is elevated by aromatic garlic powder, dried onions, and a touch of smoky BBQ sauce, creating a flavor profile that is both savory and slightly sweet. The result is a sturdy, golden-brown patty that holds up beautifully on a toasted roll. Perfect for potlucks, family dinners, or a satisfying weeknight meal, they offer a delicious way to sneak extra vegetables into your diet without sacrificing taste. Serve them warm with your favorite condiments for a wholesome, satisfying bite.
Ingredients
- 10 frozen chopped spinach, thawed and squeezed dry
- 1 potato, cooked and finely chopped
- 1 onion, finely chopped and softened
- 1 bell pepper, finely chopped and softened
- 1 garlic powder
- 1 dried chopped onions
- 1/2 paprika
- 1/2 BBQ sauce
- 1/2 bread crumbs (seasoned, if desired)
- 1 1/2 quick rolled oats
- 1 seasoned salt (e.g., Vege-Sal)
- 1 vegetable broth powder (e.g., Gayelord Hauser's)
- 1 frozen green beans, thawed and chopped (optional, see notes)
- as needed Kaiser rolls, sautéed onions, dill pickles, ketchup, mayonnaise, and vegan yeast "cheese" spread
Directions
- 1 Thaw the frozen chopped spinach in the microwave or by running under warm water. Squeeze out all excess liquid thoroughly using a clean kitchen towel or cheesecloth.
- 2
Cook the potato until completely tender. You can microwave it, boil it, or bake it. Once cooled slightly, finely chop it.- 3
Finely chop the onion and bell pepper. Soften them in the microwave for 2-3 minutes or sauté them in a pan with a little oil until tender but not browned. Let them cool slightly.- 4
If using green beans, thaw and chop them finely. Drain any excess water.- 5
In a large mixing bowl, combine the squeezed spinach, chopped potato, softened onion, softened bell pepper, and green beans (if using).- 6
Add the garlic powder, dried chopped onions, paprika, seasoned salt, vegetable broth powder, BBQ sauce, bread crumbs, and rolled oats to the bowl.- 7
Mix all ingredients together thoroughly until well combined. If the mixture feels too wet to hold its shape, add more bread crumbs or oats. If too dry, add a tablespoon of water or vegetable broth.- 8
Form the mixture into thin patties. Aim for consistency in size, approximately 3-4 inches in diameter. The thinner the patty, the better it will cook through.- 9
Heat a lightly oiled cast-iron skillet or non-stick pan over medium heat.- 10
Fry the patties for about 3-4 minutes per side, or until golden brown and crispy on the outside. Ensure they are heated through before flipping.- 11
Serve hot on toasted Kaiser rolls topped with sautéed onions, dill pickles, and your choice of ketchup, mayonnaise, or vegan yeast "cheese" spread.NoteSome versions of this recipe omit the green beans and reduce the rolled oats to 1/2 cup if you prefer a softer texture or are not using the beans.
While the original recipe suggests microwaving vegetables to soften them, you can also sauté the onions and peppers in a pan for deeper flavor. Ensure all vegetables are cooled slightly before mixing to prevent the patties from becoming too soggy.
Uncooked patties can be refrigerated for up to 2 days or frozen for up to 1 month. Cook from frozen by adding an extra minute or two to the cooking time on each side.
Squeezing the spinach as dry as possible is crucial for the patties to hold together. Excess moisture is the main reason veggie burgers fall apart.
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