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Beans, Greens and Balsamic BurgerFit Burger
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5 from 2 votes

Green Beans, Collard Greens & Balsamic Vinegar Burger

When people think of balsamic vinegar, they often think of putting it on mozzarella or salads. But I enjoy balsamic vinegar so much, I had to build a BurgerFit recipe with it. Once you try it, you won’t second guess putting it in a burger again!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: balsamic, collard greens, Easy, fall, green beans, Green Beans, Collard Greens & Balsamic Vinegar Burger, healthy, Summer, winter
Servings: 6 Burgers
Calories: 225kcal


  • Skillet
  • Measuring spoons
  • Knife
  • Cutting board
  • Food processor
  • Large bowl



  • Heat a skillet on medium heat with 1 tablespoon cooking fat. Remove stems and rough chop the collard greens. Sauté the greens and green beans with ½ teaspoon salt and 1 teaspoon of balsamic vinegar until soft, about 5 minutes.
  • Once the greens and green beans are cooked, add the greens, green beans, and garlic to the food processor (or finely chop). Let the mixture cool completely. 
  • In a large bowl, add the ground meat, remaining 1 teaspoon salt, and 1 teaspoon balsamic vinegar. Gradually incorporate vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal.
    *If you end up adding too much vegetable mixture, don’t worry! Just form your burgers and cook in the oven for 20 minutes at 350 degrees.
  • Cook burgers on medium heat on the stove for 3-5 minutes each side or to your preference. Cooking times can vary.
  • Optional: Serve with a side of green beans over collard greens and top with SunGarden Sprouts!


Calories: 225kcal | Carbohydrates: 2g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 638mg | Potassium: 271mg | Fiber: 1g | Vitamin A: 1590IU | Vitamin C: 11.5mg | Calcium: 89mg | Iron: 1.6mg