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Lentil Millet Burgers over Collard Greens with Miso Tahini Dressing

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Author: Molly Patrick of Clean Food Dirty Girl

Ingredients

Burgers

  • ½ cup uncooked millet 85g
  • ½ cup uncooked red lentils 100g, rinsed
  • ½ cup walnuts 50g
  • ½ cup red onion 65g, diced
  • 2 cloves garlic minced
  • 1 cup red cabbage 70g, chopped
  • 10 turns fresh black pepper
  • 1 teaspoon garlic powder 4g
  • 1 teaspoon sea salt 6g

Miso Tahini Dressing

  • ¼ cup tahini 60g
  • 2 teaspoons organic dark miso 12g
  • 1 tablespoon fresh lemon juice 15ml
  • ½ cup water 118ml
  • White pepper to taste

Water Sautéed Collards

  • 1 bunch of organic collard greens
  • 2 tablespoons water 30ml
  • ½ teaspoon garlic powder 2g

Instructions

Burgers

  • Preheat oven to 350° (177°C).
  • Cook the millet by placing the millet and 1 cup (235ml) of water in a pan and simmer on low for 15 minutes, until all the water is absorbed. Set aside.
  • Cook the lentils by placing the lentils and 1 cup (235ml) of water in a pan and simmer on low for 15-20 minutes or until all the water is absorbed and the lentils are soft. Set aside.
  • Heat a large skillet over medium heat for 2 minutes and then saute the onion for 3 minutes, adding a splash of water and stirring when they start to stick. 
  • Add the garlic and cabbage and saute for an additional 3 minutes.
  • Place the cooked millet, cooked red lentils, walnuts, onion, garlic and cabbage mixture, garlic powder, black pepper and salt in the food processor and process until smooth (process until as smooth as you can get it, there might be some bits that don’t get totally smooth and that is A-okay).
  • Shape into 5-6 equal size patties and place on a parchment lined baking sheet
  • Bake for 15 minutes on one side, flip over and bake for an additional 15 minutes

Miso Tahini Dressing

  • Place all ingredients into a bowl and whisk until everything is combined.
  • Store in the fridge.

Water Sautéed Collards

  • Take the stems off the collards and save for juicing or making fried rice (or something equally yummy).
  • Slice the collard leaves into long ribbons.
  • Place the water in a pan and heat until there is steam rising from the water and small bubbles start to appear.
  • Add the collards and the garlic powder and saute for 30 seconds - 1 minute, just until the collards get bright green and look like they have softened slightly.

Assemble

  • Drain the water from the greens.
  • Place a portion of greens on a plate and top with a burger patty, sliced avocado and sliced red onion (and whatever other veggies you want to add) and drizzle with Miso Tahini dressing.