I remember the first time I whipped up these Beef Breakfast Patties with Spinach for my family. It was one of those chaotic weekday mornings where everyone was rushing, and the thought of another bowl of cereal just felt uninspiring. I wanted something hearty, something that would keep us fueled, but also something relatively quick and, most importantly, delicious. I’d been experimenting with ways to sneak more greens into our diet, especially for the kids, and the idea of combining savory ground beef with nutrient-packed spinach in a breakfast patty form struck me as a potential winner. The aroma alone, as they sizzled in the pan – a comforting blend of seasoned beef, garlic, and onion – had everyone migrating to the kitchen. The verdict? An overwhelming success! The kids devoured them without a second thought about the “green stuff,” my husband loved the protein punch, and I was thrilled to have a new go-to recipe that was both easy to make ahead and incredibly satisfying. These patties have since become a staple in our breakfast rotation, perfect for busy mornings, lazy weekend brunches, or even as a quick protein snack. They are a testament to the fact that healthy eating can be both simple and incredibly flavorful.
Ingredients
- 1.5 lbs Lean Ground Beef (85/15 or 90/10): The star of our patties, providing excellent protein and flavor. Using leaner beef reduces grease without sacrificing taste.
- 5 oz Fresh Spinach, finely chopped: Packed with vitamins and minerals, this adds a nutritional boost and lovely flecks of green. Ensure it’s well-drained if you wash it.
- 1/2 Medium Onion, finely minced: Adds a foundational savory sweetness and aromatic depth.
- 2 Cloves Garlic, minced: Imparts a pungent, classic flavor that complements the beef and spinach beautifully.
- 1 Large Egg, lightly beaten: Acts as a binder, helping to hold the patties together.
- 1/4 cup Almond Flour (or Breadcrumbs/Oat Flour): Another binder that also helps absorb excess moisture. Almond flour keeps it low-carb.
- 1 teaspoon Smoked Paprika: Adds a lovely smoky flavor and rich color.
- 1/2 teaspoon Dried Thyme (or 1.5 tsp fresh): Provides an earthy, slightly minty note.
- 1/2 teaspoon Dried Oregano (or 1.5 tsp fresh): Offers a robust, peppery flavor.
- 1/2 teaspoon Sea Salt (or to taste): Enhances all the other flavors.
- 1/4 teaspoon Black Pepper (or to taste): Adds a gentle kick.
- 1 tablespoon Olive Oil or Avocado Oil (for cooking): A healthy fat for pan-frying the patties to golden perfection.
Instructions
- Prepare the Spinach: If using fresh spinach, ensure it’s thoroughly washed and dried. Finely chop the spinach. If you have a lot, you might want to quickly sauté it for a minute or two to wilt it down and release excess moisture, then cool and chop. Squeeze out any excess liquid.
- Sauté Aromatics (Optional but Recommended): In a small skillet, heat a teaspoon of the olive oil over medium heat. Add the minced onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly. This step deepens the flavor but can be skipped if you’re short on time (add raw onion and garlic directly to the beef).
- Combine Ingredients: In a large mixing bowl, add the ground beef, chopped spinach, cooled sautéed onion and garlic (or raw), beaten egg, almond flour (or your chosen binder), smoked paprika, thyme, oregano, sea salt, and black pepper.
- Mix Gently: Using your hands or a sturdy spoon, gently combine all the ingredients. Be careful not to overmix, as this can make the patties tough. Mix just until everything is evenly distributed.
- Form Patties: Divide the mixture into 8-10 equal portions (or your desired size). Gently shape each portion into a patty, about 1/2-inch thick. You can make them smaller for a larger yield or larger for a more substantial serving.
- Cook the Patties:
- Pan-Frying (Recommended): Heat the remaining tablespoon of olive oil or avocado oil in a large skillet (cast iron works wonderfully) over medium heat. Once the oil is shimmering, carefully place the patties in the skillet, ensuring not to overcrowd it (cook in batches if necessary).
- Cook for about 4-6 minutes per side, or until nicely browned and cooked through. The internal temperature should reach 160°F (71°C) for ground beef.
- Baking (Alternative): Preheat your oven to 400°F (200°C). Place the patties on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway, or until cooked through. They won’t get as crispy as pan-fried but it’s a good hands-off method.
- Rest and Serve: Once cooked, remove the patties from the skillet or oven and let them rest on a plate for a couple of minutes. This allows the juices to redistribute, resulting in a more tender patty. Serve warm.
Nutrition Facts
- Servings: 8 patties
- Calories per serving (approximate, per patty): 220-250 kcal
- A moderate calorie count for a satisfying and protein-rich breakfast component.
- Protein (approximate, per patty): 20-24g
- Excellent source of high-quality protein, essential for muscle repair, satiety, and sustained energy throughout the morning.
- Fat (approximate, per patty): 14-18g (will vary based on beef leanness)
- Provides energy and aids in the absorption of fat-soluble vitamins. Choosing leaner beef will reduce this.
- Fiber (approximate, per patty): 1-2g
- Mainly from the spinach and almond flour, contributing to digestive health and satiety.
- Iron (approximate, per patty): Provides a good percentage of Daily Value.
- Beef and spinach are both good sources of iron, crucial for oxygen transport and preventing fatigue.
(Note: Nutritional values are estimates and can vary based on exact ingredient brands, beef leanness, and patty size.)
Preparation Time
- Prep Time: 20-25 minutes (includes chopping vegetables and mixing)
- This accounts for finely chopping the onion, garlic, and spinach, and gently mixing and forming the patties. If you use a food processor for chopping, this time can be reduced.
- Cook Time: 10-15 minutes (per batch if pan-frying)
- This is the active cooking time in the skillet. Baking will take slightly longer overall but is less hands-on.
- Total Time: Approximately 30-40 minutes
- From start to finish, you can have these delicious and nutritious breakfast patties ready to serve in well under an hour, making them feasible even for some busier mornings or perfect for weekend meal prep.
How to Serve
These Beef Breakfast Patties with Spinach are incredibly versatile. Here are some delicious ways to serve them:
- Classic Breakfast Plate:
- Serve alongside scrambled, fried, or poached eggs.
- Add a side of sliced avocado or tomato for freshness.
- Include a piece of whole-grain toast or a low-carb biscuit.
- Breakfast Sandwich or Wrap:
- Place a patty (or two, if smaller) inside an English muffin, bagel, or between slices of toasted bread.
- Add a slice of cheese (cheddar, Swiss, or provolone work well) and let it melt over the warm patty.
- Layer with a fried egg and a smear of your favorite sauce (ketchup, sriracha mayo, or a dollop of Greek yogurt).
- Use a large lettuce leaf or a low-carb tortilla for a wrap version.
- Breakfast Bowl:
- Crumble a cooked patty over a base of sautéed sweet potatoes, quinoa, or cauliflower rice.
- Top with a poached egg, salsa, and a sprinkle of fresh cilantro.
- On-the-Go Snack:
- These patties are great cold or reheated, making them a perfect protein-packed snack to take to work or school.
- With a Side Salad:
- For a light lunch or brunch, serve a patty alongside a fresh green salad dressed with a simple vinaigrette.
- Alongside Pancakes or Waffles:
- Offer a savory counterpoint to sweet breakfast items like pancakes or waffles, providing a balanced meal.
- Topped with Hollandaise or Gravy:
- For an indulgent brunch, serve the patties like mini sausage patties and top with a rich hollandaise sauce or a savory country-style gravy.
- Kid-Friendly Presentation:
- Cut patties into fun shapes with cookie cutters after cooking (if slightly larger).
- Serve with a side of fruit and a dollop of unsweetened applesauce or ketchup for dipping.
Additional Tips
- Don’t Overwork the Meat: When combining the ingredients, mix gently and only until everything is just incorporated. Overmixing ground beef can lead to tough, dense patties. Handle the mixture as little as possible.
- Moisture Management for Spinach: If using fresh spinach that you’ve washed, or especially if using frozen spinach (thawed), make sure to squeeze out as much excess moisture as possible. Too much water can make the patties fall apart or become soggy. Patting fresh spinach dry with paper towels after chopping also helps.
- Flavor Boosters: Feel free to experiment with other herbs and spices. A pinch of red pepper flakes can add a little heat, a teaspoon of Worcestershire sauce can deepen the umami flavor, or a bit of grated Parmesan cheese mixed in can add a salty, nutty note.
- Make-Ahead Magic: These patties are perfect for meal prep. You can prepare the raw mixture, form the patties, and store them in the refrigerator (separated by parchment paper in an airtight container) for up to 24 hours before cooking. Alternatively, cook a full batch and store them in the fridge for up to 3-4 days for quick reheating.
- Freezer-Friendly:
- Uncooked: Form the patties, place them on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be cooked directly from frozen (add a few extra minutes to the cooking time).
- Cooked: Allow cooked patties to cool completely, then freeze them in a similar manner. Reheat in a skillet, oven, or microwave.
- Uniform Patty Size: For even cooking, try to make your patties a uniform size and thickness. Using a measuring cup (like a 1/3 or 1/4 cup measure) or an ice cream scoop can help portion the mixture consistently. A burger press can also be useful if you have one.
- Prevent Sticking: Ensure your skillet is adequately heated and oiled before adding the patties. This helps create a nice sear and prevents them from sticking. A well-seasoned cast iron skillet is excellent for this.
- Test a Small Patty First: If you’re unsure about the seasoning, cook a small “tester” patty before forming and cooking the entire batch. Taste it and adjust salt, pepper, or other spices as needed. This ensures your full batch is perfectly seasoned to your liking.
FAQ Section
Q1: Can I use a different type of ground meat?
A: Absolutely! Ground turkey, chicken, or even pork would work well in this recipe. Keep in mind that poultry is leaner, so you might want to add a little extra olive oil to the mix or be careful not to overcook it to prevent dryness. Ground pork will naturally be more flavorful and moist due to its higher fat content.
Q2: What if I don’t have fresh spinach? Can I use frozen?
A: Yes, frozen spinach is a great substitute. Make sure to thaw it completely and then squeeze out as much liquid as humanly possible. Excess moisture is the enemy here! You’ll typically need less frozen spinach by weight than fresh, as it’s already compacted. About 5 ounces of frozen (thawed and squeezed dry) should be equivalent to a larger quantity of fresh.
Q3: My patties are a bit dry. What did I do wrong?
A: Dryness can result from a few things:
* Overmixing the meat: This develops the proteins too much, making it tough.
* Using extremely lean beef: While healthier, very lean beef (like 93/7 or leaner) can be dry. Consider 85/15 or 90/10 for better moisture.
* Overcooking: Cook just until they reach an internal temperature of 160°F (71°C). Use a meat thermometer if unsure.
* Not enough binder or moisture: Ensure the egg and binder are included. If using very lean meat, a touch more olive oil in the mix can help.
Q4: Can I bake these patties instead of pan-frying them?
A: Yes, baking is a great option, especially if you’re making a large batch. Preheat your oven to 400°F (200°C). Place the patties on a baking sheet lined with parchment paper (or a wire rack set inside a baking sheet for better air circulation). Bake for about 15-20 minutes, flipping them halfway through, or until cooked through. They won’t be as browned or crispy as pan-fried patties, but it’s a healthier, less messy method.
Q5: How do I store leftover cooked patties?
A: Allow the cooked patties to cool completely. Then, store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them (see “Additional Tips”).
Q6: Are these breakfast patties suitable for a low-carb or keto diet?
A: Yes, they are very well-suited! By using almond flour as the binder (or even omitting it if the mixture holds well enough with just the egg), these patties are naturally low in carbohydrates and high in protein and healthy fats. They are a fantastic option for those following keto, paleo, or other low-carb lifestyles.
Q7: Can I add cheese to the patties?
A: Definitely! Adding about 1/4 to 1/2 cup of shredded cheese like cheddar, mozzarella, or pepper jack directly into the meat mixture before forming the patties can add extra flavor and gooeyness. Alternatively, place a slice of cheese on top of the patties during the last minute of cooking to melt.
Q8: What other vegetables can I add or substitute for spinach?
A: Finely chopped kale (stems removed), Swiss chard, or even grated zucchini (squeeze out excess moisture) could work as alternatives or additions. You could also add finely diced bell peppers (sautéed first to soften) or shredded carrots for extra flavor, color, and nutrients. Just ensure any watery vegetables are well-drained to maintain patty integrity.
