This recipe was inspired by a recent visit of mine to Nature’s Express on Solano Avenue in Berkeley. The fare is organic and 100% plant-based here so when I saw that they had burgers on the menu, I was intrigued. I ordered a sunflower seed burger with a chipotle “mayo” and get this, they wrap the burger, sauce and all, inside of a blanched collard green leaf instead of using a bun! I loved the idea and had to try it. The little bundle of joy was so delicious. Although not very appealing to the eye once all wrapped up, it made me want to do a repeat at home VERY soon.
Here is my non-vegan take on the recipe with a lean beef patty in it. You can make this with a vegetarian patty, vegan patty, or even a fish patty. Be creative with the veggie toppings and sauce and it will be a fun dinner to put together! It came out oh so tasty and fresh I wished it wouldn’t end!
2 lean beef hamburger patties
2 large collard green leaves (make sure they have no holes in them)
1 ¼ cups shredded red cabbage
½ cup cherry tomatoes, halved
½ avocado (about 2 slices per burger)
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
Salt and pepper, to taste
olive oil spray
Ground Mustard-Tahini Sauce
2 tbsp low fat Greek yogurt
2 tbsp tahini
1 tbsp stone ground mustard
salt and pepper to taste
Heat a large pan on medium to high heat. Once the pan is hot, spray with olive oil and add the beef patties, seasoning them with salt and pepper. Cook for about two minutes on each side (or longer depending on thickness of your patty and if you prefer well done meat). Remove patties from heat once they are cooked through.
In a medium mixing bowl, combine the cabbage, cherry tomatoes, red wine vinegar, olive oil, and salt and pepper. Mix well and refrigerate.
Meanwhile, bring a large pot of water to a boil and drop in the collard green leaves. Let boil for about 30 seconds or until the thicker part of the stems soften. Remove from the water onto a plate lined with paper towels.
In a small bowl, combine sauce ingredients and mix well. To plate, start with collard green leaf on the bottom, top with the slaw, then the beef patty (I also added sautéed mushrooms on top of the beef patty), then the avocado, and finally, the yummy sauce. Wrap the opposite ends of the collard green leaf up and then repeat on the other side, tucking the ends in like a burrito. Enjoy the gooey, delicious mess!