Collard Green–Wrapped Burgers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 41 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 141 milligrams
- Sodium
- 1187 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 8 grams
- Protein
- 43 grams
- Sugar
- 5 grams
- Total: 35 min
- Active: 35 min
Ingredients
Kosher salt
8 large leaves collard greens, thick ribs removed
1 small English cucumber, halved lengthwise and sliced 1/2 inch thick
2 tablespoons white wine vinegar
Freshly ground pepper
1 avocado
4 teaspoons jalapeño hot sauce
1 1/2 pounds ground beef
1 tablespoon vegetable oil
8 deli slices pepper jack cheese
1/4 red onion, thinly sliced
1 cup alfalfa sprouts
3/4 cup Peppadew peppers, quartered
Directions
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the collards in the boiling water until pliable but not falling apart, 30 to 45 seconds. Transfer with tongs to the ice water and let cool, about 1 minute. Drain and pat dry.
- Toss the cucumber with the vinegar, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Mash the avocado with the hot sauce and 1/4 teaspoon salt in a small bowl.
- Form the beef into four 4-inch-wide patties (about 3/4 inch thick); season generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 3 to 4 minutes per side; top each with 2 slices cheese during the last 2 minutes of cooking and cover to melt. Transfer to a plate.
- Top the burgers with the avocado mixture, red onion and alfalfa sprouts. Place 2 collard greens on a board with the stem ends overlapping, then place a burger on one short end and roll up the burger, tucking the collards around it to fully enclose. Repeat with remaining collards and burgers. Cut the burgers in half.
- Toss the Peppadews with the cucumber salad and season with salt and pepper. Serve with the burgers.