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!
Servings: 6 Burgers
Calories: 225kcal
Equipment
- Skillet
- Measuring spoons
- Knife
- Cutting board
- Food processor
- Large bowl
Ingredients
- 1 tablespoon cooking fat
- 1 bunch collard greens
- 1 10 oz bag of frozen or canned green beans
- 1 1/2 teaspoons salt divided
- 2 cloves garlic
- 2 teaspoons balsamic vinegar divided
- 1 lb ground meat
- SunGarden Broccoli and Clover Blend or use your favorite!
Instructions
- 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!
Nutrition
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