Spinach-Feta Topped Burgers - Kraft Recipes Top
Comida Kraft
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Spinach-Feta Topped Burgers

Prep Time
Total Time

2 servings

Veggie burgers get some extra love when topped with onions, spinach, tomatoes and feta cheese. Best of all, it's ready in 10 minutes.

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What You Need

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Make It

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  • Cook and stir onions in hot oil in nonstick skillet on medium 3 min. Add spinach; cook and stir 1 min. or until wilted. Stir in pepper. Remove from heat; cover to keep warm.
  • Microwave burgers as directed on package.
  • Fill rolls with tomatoes, burgers, spinach mixture and cheese.

Special Equipment Needed


Substitute 2 Tbsp. chopped white or yellow onions for the sliced green onions.


Prepare using BOCA Meatless Original Vegan or Meatless All American Flame Grilled Burgers.


Substitute lemon pepper seasoning for the ground black pepper.


  • 2 servings

Healthy Living

  • Good source of fiber
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Vegetable
  • 2 Meat (L)

Nutrition Bonus

Tantalize your taste buds with this flavorful hot sandwich. Not only is the spinach rich in vitamin A, but the BOCA Burger also provides a good source of fiber.

Nutritional Information

Serving Size 2 servings
Calories 240
Total fat 5g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 640mg
Carbohydrate 32g
Dietary fiber 7g
Sugars 5g
Protein 20g
% Daily Value
Vitamin A 70 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from yum! yum! this was very easy and tasted great! i used different brands than suggested and it was still great. i'll make this over and over. it's a simple way to dress up veggie burgers.
Date published: 2006-05-03
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