Beef / Pork

Kitchen Sink Burgers takes 45 minutes to prepare.

Kitchen Sink Burgers takes 10 minutes to cook.

Kitchen Sink Burgers makes 12 servings.

The ingredients for Kitchen Sink Burgers are:

1 10 oz. pkg of frozen chopped spinach
1 8 oz. pkg fresh mushrooms, white or baby bellas
1.5 sweet bell peppers (red, yellow, or orange)
1 jar Hormel Bacon Bits
2 tbls. dry onion flakes
1.33 cups of cheddar cheese
.5 tbls garlic powder
.5 tbls. coarse ground pepper
2 tbls. Lea & Perrins Worchestershire Sauce
2 lbs. 93% lean ground beef

Here is how you make Kitchen Sink Burgers:

Cook spinach according to package instructions. Drain and place in towel. Squeeze out any excess water. Cool to room temperature. (I run the spinach under cool water before pressing out the water to cool it down faster.)Clean mushrooms and cut in quarters. Place in food processor and pulse until the mushrooms resemble bread crumbs. Place in large bowl.Cut up peppers in small pieces. Place in food processors and pulse about 15 times scraping bowl several times. Place in bowl with mushrooms.Place cooled spinach in food processor and pulse about 10 times. Break up clumps between pulses. Place in bowl with mushrooms and peppers.Add the rest of the ingredients except ground beef. Mix all together. Break up ground beef and place in bowl with other ingredients. Mix together with hand to distribute ingredients evenly. Form into 12 burgers. Cook for 5 minutes on each side over medium to medium high heat. I have not grilled these as I do not have access to a grill, but I think that they would work well on a grill.Serving Size: 12 burgersNumber of Servings: 12Recipe submitted by SparkPeople user CLCARPER22203.

The nutritional information for Kitchen Sink Burgers is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 215.4

• Total Fat: 10.4 g
• Cholesterol: 61.2 mg
• Sodium: 390.5 mg
• Total Carbs: 4.7 g
• Dietary Fiber: 1.3 g
• Protein: 23.4 g