Spinach and Cheese Hamburgers

Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds spinach
  • 1 pound round steak, ground
  • ¼ cup

Method

  1. Trim the spinach and wash it well in several changes of cold water. Drain and place in a kettle with a tight-fitting lid. Do not add additional liquid. Cover and cook, stirring the leaves with a fork until they are all wilted. Cook for three to five minutes, until tender. Set aside to cool. When cool, squeeze and press the spinach to extract as much water as possible. Ch