Yesterday my husband asked for a dinner with the “spinach” burgers I used to make in Senegal. After searching most of the day, I finally found the recipe card in my Fanny Farmer cookbook that is miraculously here in Stuttgart. Lucky hubby. The recipe card, not in my handwriting, must have be given to me by an acquaintance. I have never written anything on a recipe card in my life! I remembered that the burgers were tasty and so was happy to try them again.
I loved the colors in the mixture; tomato, goat cheese, spinach, ground steak, dill and onion. At this point, I just wanted to mix and stir fry this in a pan and eat it like that, but I responsibly formed it into patties. So far so good.
From the very beginning, I had my doubts about the patties holding up in the frying pan and wanted to add an egg but couldn’t remember if I had done this in Senegal. Still, I should have in Stuttgart. They barely came out in one piece. This experience and my lead photograph reminded me of the food pictures on Plan 59 of “Demonic Tots and Deeply Disturbing Cuisine” from the 50s. http://www.plan59.com/galleries/scarykids/scarykids.htm Check out this site it’s entertaining 🙂
The burgers tasted great but next time I’ll add an egg.
1 lb ground steak
1 cup baby spinach, vaguely chopped
1/4 onion, chopped
1 tomato, seeded and chopped
1/2 cup goat cheese, crumbled
1 tsp dried dill
Salt and pepper
1 egg, beaten (optional)
1 tbsp olive oil
1 tbsp butter
In a large bowl, mix together the ground steak, spinach, onion, tomato, goat cheese, dill, salt, pepper and egg (if using). Form the mixture into patties and fry in the olive oil and butter.