Meat-and-Grain Loaves, Burgers, and Balls

People throughout the world combine meat and grain to get a little extra mileage out of a precious foodstuff, and there’s an obvious economic benefit. Start with whatever raw meat you like, remembering that a little bit of fat helps the flavor and texture.

The recipe here serves four to six as a main course, eight or more for appetizers. You can shape and freeze the uncooked mixture for up to a month or so, then cook it directly from its frozen state in the microwave or oven. Or cook up a batch and freeze the leftovers for up to several weeks.

2 tablespoons vegetable oil, plus more as needed

Salt

1 pound fresh spinach leaves

1 pound boneless chicken or turkey thighs, beef chuck or sirloin, or pork or lamb shoulder, excess fat removed; or use already ground meat

1 small onion, chopped as small as you can manage

2 cloves garlic, chopped as small as you can manage

Pinch cayenne

1 teaspoon ground cumin or 1 tablespoon chili powder

Freshly ground black pepper

1 egg

2 cups soaked and drained bulgur, or other cooked grains like cracked wheat, steel-cut oats, or whole wheat couscous

1 Heat the oven to 400°F. Grease a loaf pan, rimmed baking sheet, or large roasting pan with 2 tablespoons of the oil. Bring a large pot of water to boil and salt it, and fill a bowl with ice water. Put the spinach into the boiling water for about 30 seconds. Drain and immediately plunge into the ice water. Drain, squeeze tightly to dry thoroughly, and roughly chop. Put the spinach in a large bowl. If you’re using preground meat, add it to the bowl and skip to Step 3.

2 If you’re using whole pieces of meat, cut them into large chunks and put in a food processor. Pulse several times to process until ground but not pureed, stopping the machine and scraping down the sides if necessary. Transfer to the large bowl.

3 Add the onion, garlic, and spices and sprinkle with salt and pepper. Stir, add the egg and bulgur or grains, then stir until thoroughly combined (a rubber spatula or your hands are ideal here). Transfer the mixture to the loaf pan or shape into a free-form loaf, burgers, or balls and put on the baking sheet or in the roasting pan. Transfer to the oven and roast until firm and browned all over: A loaf will take about 50 minutes; burgers and balls with take 20 to 30, depending on their size (carefully turn them once or twice for even cooking).

Fish or Shrimp Loaves, Burgers, or Balls: Instead of the boneless meat, use 1 pound of raw tuna, salmon, cod, halibut, catfish, or shrimp; clean, bone, and shell it as needed. If you like, instead of the cumin or chili powder, try 1 tablespoon Fragrant or Hot Curry Powder. Proceed with the recipe.

Bean-and-Grain Loaves, Burgers, or Balls: Lentils, pinto beans, and black beans work best, but any bean will do. Instead of the boneless meat, use 2 cups cooked or canned beans, mashed with enough of their liquid to keep them moist. Proceed with the recipe.