This is the all American burger with one twist. No bun? Not a problem! Just wrap it up in a collar green leaf! Seriously simple right! I love using collard greens as wraps. Not only do they hold everything together just like a tortilla wrap because they are thick and do not easily tear but they also deliver a serious dose of nutrition. Collard greens are part of the cruciferous vegetable family. We all know how good cruciferous veggies are for us! Collard greens are no exception. They are high in alpha-linoleic acid as well as vitamin K. They are great for fighting inflammation and are amazing for those suffering from autoimmune disease. They are high in fiber, filled with antioxidants and can help to detox the body making them a great add in to your diet. I also love saving the stalks for juicing. You can juice the entire leaf but I’m a fan of eating my greens either whole or in smoothies vs. juices to ensure I get all the great benefits the entire thing has to offer. Enjoy!
- 1 lb grass fed beef
- 4 collar green or kale leaves
- ¼ sliced red onion
- 4 cherry tomatoes
- 1 slice avocado
- 4 sliced radishes
- dash of salt and pepper
- Take beef and separate into 4 equal balls. Form into patties and press your thumb in the center. The thumb press will keep the burger from swelling and will keep it a bit flatter.
- Put burgers on the grill and cook until they reach at least 155 degrees. Around 5-6 min and then flip and cook for an additional 3-4 min.
- While burgers cook slice onion and avocado.
- Wash collar greens or kale.
- Wash radishes and tomatoes and slice.
- To serve place burger on top of collar green or kale leaf and top with onion, avocado, tomato and radishes.
- Use sauce of choice. I prefer Dijon mustard.