Add all ingredients to a food processor, and blend
until mixture comes together. Taste for seasoning and adjust
accordingly.
Transfer mixture to a bowl, cover with plastic wrap
and let the mixture chill in the refrigerator for 1 hour or up to a day.
(If you're pressed for time, you can skip this, but I like chilling
them for as long as possible to let the flavors meld.)
Make the veggie burger patties. Using a 1/4 cup
measure, scoop the mixture to form a round patty. Using you hands, form
the patties with 3/4-inch thickness and about 2 1/2-inch diameter.
Repeat with remaining mixture and set the patties aside.
Heat a 10-inch skillet over a medium-low flame. When
pan is hot, add a bit of oil. Gently transfer the patties to skillet
and cook about 5 to 6 minutes on each side, until each side is lightly
browned.
Transfer cooked patties to a plate or platter lined
with a paper towel. Allow the paper towel to soak up any unwanted oil.
Serve the spinach burgers with toasted buns, over a
salad or on their own! I also like serving them sriracha, tahini, or
mustard.
