Popeye Burger

Popeye burgers are a vegetarian veggie patty with real bones. Packed with a full 10 ounces of spinach (the Popeye part), plus mashed potato, rolled oats, onion, red pepper, green beans, and breadcrumbs, they hold together like a proper burger instead of crumbling apart like so many lesser veggie patties do.

The oats are what make the texture work. They absorb moisture from the spinach and barbecue sauce, then swell and bind the whole mixture into something that fries up crisp on the outside and tender-chewy inside. Skip them and you’ve got a wet mess.

The homemade nutritional yeast “cheese” sauce on top is a clever dairy-free trick. Nutritional yeast whisked with flour, water, and a dab of margarine and mustard cooks up into a smooth cheese-like sauce that delivers real umami and the classic cheeseburger mouthfeel without any actual cheese.

Forming the patties thin is the explicit direction, and it matters. Thick veggie patties stay raw in the middle while burning on the outside. Thin patties cook through evenly and crisp up properly.

Fry in a neutral oil over medium heat for about 3 to 4 minutes a side, flipping only once for a proper crust.

Kitchen Tips

• Squeeze every drop of liquid out of the thawed spinach. Wet spinach is the number one cause of crumbly veggie burger disasters.
• Let the mixture rest 10 minutes before forming patties. This gives the oats time to fully absorb moisture and the patties will hold together much better.
• Chill formed patties for 20 minutes before frying. Cold patties sear properly; warm soft patties fall apart in the pan.
• Use a metal spatula and flip with confidence. Tentative flipping breaks veggie burgers.

Variations

• Skip the BBQ sauce and add a tablespoon of miso paste for an umami boost.
• Use regular melted cheese (cheddar or provolone) instead of the nutritional yeast sauce for a non-vegan version.
• Grate in a medium beet for color and subtle sweetness that pairs with the spinach.