1 bag of thawed and well drained chopped spinach
2 egg whites
1 whole egg¼ c diced onion
½ c shredded cheese
½ c bread crumbs
1 tsp red pepper flakes
1 tsp salt
½ tsp garlic powder
4 ciabatta rolls, toasted and sliced
Potato Straws
1 lemon, zested
4 tbsp sea salt
2 lb Yukon Gold potatoes, peeled and julienned
sunflower oil (I used a mix of canola and vegetable oil)
2-3 rosemary sprigs
Mix all ingredients for the burgers in a medium bowl until thoroughly combined.
Shape into patties and cook over medium high heat in a non stick skillet with a small amount of cooking spray or olive oil for 4 to 6 minutes until golden brown and firm. Serve atop cia
batta rolls
While the burgers are cooking make the lemon salt using a mortar and pestle, crushing together the lemon zest and salt until salt is flavored, colored, and very fine. Place in a dish.
Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature 350°F+
Pat the julienne potato dry with paper towels to remove any excess starch. Cook potatoes in batches in the hot oil. Add the rosemary for the last 30 seconds. Remove the potatoes and rosemary to the paper towels to soak up any excess oil; dust with lemon salt. Serve immediately.
