Ingredients
Sauteed Chard:
- Green onions (white parts) - 2 stalks , chopped
- Chard - 1 bunch , leaves torn, stems chopped into 1/2" pieces ((If you really love chard, go for 2 bunches))
- Cooking oil - 1 Tbsp
- Lemon - 1/2 , juice of
Black Bean and Brown Rice Patties:
- Green onions (green parts) - 2 stalks , chopped
- Ground turkey - 1 1/4 lb
- Tomato paste - 2 Tbsp
- Sriracha - 2 tsp
- Cumin - 1/2 Tbsp
- Paprika - 1 tsp
- Salt - 1/2 tsp
- Cooking oil - 2 Tbsp
Sriracha Aioli:
- Garlic - 1 clove , minced
- Mustard, Dijon - 1 tsp
- Egg yolk - 2
- Lemon juice - 1 tsp
- Oil, avocado - 1/2 cup
- Sriracha - to taste , ~1 tsp is a good heat level
Prep
- Green onions / Garlic / Chard - Prep as directed. Make sure to keep white and green parts of green onions separated. (Can be done up to 3 days ahead)
- Make patties - Mix ground turkey with green part of green onions, tomato paste, Sriracha, cumin, paprika, and salt. Mix everything together with your hands. Form into 3” (7.5 cm) wide and ¾” (1.9 cm) thick patties. If not making right away, cover in plastic wrap. (Can be done up to 1 day ahead)
- Make Sriracha aioli - Combine minced garlic, Dijon mustard, egg yolk, and lemon juice in a mixing bowl. Whisk in avocado oil until you get a thick creamy consistency. Season with Sriracha.
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Make
- Preheat oven to 375F (191C) degrees. (If you prefer to grill instead of heating up the oven, you can brush patties with oil and grill over direct high heat for ~3 minutes on each side and then cook on lower heat for another 6 to 8 minutes with the cover closed, until patties reach 165F (74C) degrees.)
- Situate a sheet pan next to stovetop. Heat a non-stick pan over medium-high heat and add oil. Once oil is hot, place patties into pan and sear on both sides for 2 to 3 minutes each, until a golden crust is formed. Transfer patties onto sheet pan as they finish searing. Bake in the oven for 12 to 15 minutes, until they reach 165F (74C) degrees.
- While patties are baking, saute chard. You can use the same pan and just wipe clean with a paper towel. Return pan to medium-high heat and add oil. Once oil is hot, add white parts of green onions and chard stems. Saute until softened, ~3 minutes. Next add in chard leaves, as much as can fit into the pan. Add more as leaves wilt. Finish with lemon juice and season to taste.
- Enjoy patties on top of chard, topped with Sriracha aioli.
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