What’s fresh at the market this week? Salad greens, kale, collards, and spinach. If you are new to eating seasonally, treasure these greens now, because once high summer hits, the baby greens and cool weather lettuce are done. Granted their place is taken with other greens and lettuces, but these sweet greens of spring and early summer are truly delightful.
Salads are great, and dressing is really easy to make, like Basil Vinegrette, but how about something that elevates these greens to main dish status?
Asian Burgers with Greens
1 lb. ground beef (100% pastured is best), preferably 85% lean
¼ C Mirin
¼ C soy sauce
2 T rice wine vinegar
1 t brown sugar
½ t black pepper
1 clove of garlic, crushed and finely minced
½” piece of ginger, grated
Mix all of these ingredients thoroughly and let rest in the refrigerator for at least three hours, or overnight.
In a small food processor, or single-serve smoothie blender combine the following:
½ C olive oil
¼ rice wine vinegar
2 T soy sauce
1 t sugar
½” piece of ginger, finely grated
1 medium carrot, finely chopped
Blend until smooth. Open the container and taste the dressing. Add salt and pepper to taste. This can be made up to a week in advance. Refrigerate until you are ready to use it.
Heat the grill to medium hot. Make four patties from the ground meat mixture.
Before you put the meat on the grill, mix some greens together in a bowl. You can use any combination. At the Collingswood Farmer’s Market this week, there were a variety of lettuces and spring mixes, and at the Fernbrook Farm CSA, shareholders received lettuce and kale. From my garden, I thinned my beet patch, so I have baby beet greens. You could slice bok choy. Include a variety for texture and taste. Mix the greens with the ginger dressing and let it sit until you finish grilling the meat. The dressing will wilt the greens.
Grill the burgers to the desired doneness. Plate the burger on a bed of greens.