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Food

Pulse Burgers with Camelina Dill Mayo and Collard Greens

Makes 15 small burgers.

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Pulse Burgers With Camelina, Dill Mayo, and Collard Greens
These burgers are perfect as bite-sized sliders for a party appetizer, or as full-sized burgers for lunch or dinner. They’re chock full of pulses, healthy fats, and antioxidants.

Using canned chickpeas

Canned chickpeas contain too much moisture to create a thick burger consistency. However, you can use them if you dry them out beforehand in a 400 F (200 C) oven for 15 to 20 minutes to reduce the excess moisture.  

Ingredients

Pulse Burgers
  • 1/2 cup (125 mL) dried chickpeas
  • 2 Tbsp (30 mL) camelina oil
  • 1 1/2 cups (350 mL) sliced crimini or wild mushrooms
  • 1/4 cup (60 mL) sliced onion
  • 3 large garlic cloves, chopped
  • 1 cup (250 mL) split red lentils
  • 2 Tbsp (30 mL) lemon juice
  • 1 Tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) chili powder
  • 2 green onions, chopped
  • 1 free-range egg
  • Salt and pepper to taste
  • 1 bunch collard greens
Camelina Dill Mayonnaise
  • 1 small free-range egg
  • 1 Tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) Worcestershire sauce
  • 1 cup (250 mL) camelina oil
  • 2 Tbsp (30 mL) pickle juice
  • 1 Tbsp (15 mL) chopped dill
  • Salt and pepper to taste

Nutrition

Per serving:

  • calories 101
  • protein 6g
  • fat 3g
    • saturated fat 0g
    • trans fat 0g
  • carbohydrates 14g
    • sugars 1g
    • fibre 3g
  • sodium mayonnaise: each 1 tsp serving contains: 45 calories 27mg
    • ml 5
  • protein 0g
  • fat 5g
    • saturated fat 1g
    • trans fat 0g
  • carbohydrates, 7 mg sodium 0g

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