Dinner: Collard-Wrapped Turkey Burger
|scallion, greens thinly sliced, whites finely minced
|freshly ground pepper
|tsp canola oil
|ounce slice of cheddar cheese
|avocado, thinly sliced
|large beefsteak tomato, thinly sliced
|tsp dijon mustard (optional)
- In a small mixing bowl, combine scallion whites and greens, ground turkey, paprika, kosher salt, and pepper. Use your hands to mix everything together, then form it into a patty about ¾-inch thick. Put the patty in the fridge while you prepare the collard greens.
- Simmer ¼ cup water in a large skillet over medium heat. Add one large collard green leaf to the boiling water and let it cook for about 20 seconds, then flip it and cook for another 20 seconds. This will soften the collard a little bit, so that it’s easier to wrap around the burger and doesn’t taste weird. Put the cooked leaf on a paper towel-lined plate. (If your leaves are small, you might want to repeat this with a second leaf, then wrap them both around your burger.)
- Slice the remaining collard greens into thin ribbons (about ¼-inch thick), then add the ribbons to the boiling water. Season with the remaining ½ teaspoon tamari and freshly ground pepper and cook, stirring occasionally, until the collards are soft and the stock has evaporated, about 10 minutes. If the liquid evaporates before the greens are soft, add water one tablespoon at a time. Once the greens are cooked, transfer them to a serving plate tented with foil, to keep them warm.
- Wipe out the skillet so that it’s clean and dry, then return it to the stove. Heat the canola oil in the skillet over medium-high heat, then lay the turkey patty in the skillet. Cook until the underside is deeply browned, about 5 minutes. Carefully flip the burger and cook until the meat is cooked through (a thermometer inserted into the center should read 165°F, and there should be no pink in the middle when you cut into the patty) and the underside is deeply browned, about 5 minutes more.
- When the turkey burger is cooked, put the sliced cheddar on top and continue to cook the burger just until the cheese melts, about 1 minute. Lay the whole collard leaf on the plate with cooked collard greens, then lay the burger in the center of the leaf. Top with avocado and sliced tomato, wrap, and eat.