Sunday, May 3 – Spinach Chickpea Burgers

By Michael Milburn CANADA

Thanks for tuning in today. If you weren’t able to catch the live session please watch on Youtube and share.

This is a pretty simple and tasty recipe that makes a nice burger. I appreciate any feedback you have. There is always room for improvement. The trick with a bean burger is to be able to form a good patty and it is easier to bake them than fry them. Use some parchment paper or a non-stick baking pan. As they bake they will harden into a nice patty. You can try a oil free non-stick skillet too, but sometimes it’s harder to get just the right touch so they flip easily without falling apart.

So let me know how they work out for you and how you like them.

And be sure to tune in next week when Chris Milburn, MD will join me to talk about COVID and obesity as a risk factor and what you can do about it.

Stay safe,


Spinach Chickpea Burgers

Yield: 5 4″ Burgers


200 gm spinach, frozen

1 .5 cups chick peas, ckd

2 TBsp Flax seeds, ground

1/2 each lemon

1 tsp toasted cumin seeds

1 tsp salt

1/3 cup chick pea flour


Adapted from Veggie Burgers Every Which Way by Lukas Volger

1. Make flax eggs. Mix 6 Tbsp boiling water with 2 Tbsp ground flax

and stir well. Set aside to congeal.

2. Toast cumin seeds in skillet until aromatic.

3. Add spinach with a tiny bit of water, cook until just thawed and

with little water left. Be careful! Don’t run out of water. Drain and

squeeze out excess water if necessary.

4. Mix 1 1/4 cup chickpeas, lemon juice, flax eggs and salt in food

processor until it has a hummus like consistency.

5. Use masher to mash remaining chickpea (1/4 cup) with spinach and

cumin. Add the processed mixture and mix thoroughly. Add chick pea

flour or other flour if needed to create the right texture to form

patties. If it is too dry already, add a little water.

6. Bake at 375 for 20-30 minutes or fry in a little olive oil for a

few minutes each side and then bake for 15-20 minutes.

Oven Temperature: 375 F


You can use fresh or frozen spinach. It needs a lot of fresh spinach!

If you don’t have chick pea flour, don’t fret. You just need to add a

little flour if it is too wet. Wheat flour would be fine.

If you’re not a fan of cumin try it with fresh coriander, dill or

basil, or some combination. If you like a bit of heat, try adding

some cayenne.