Radish greens breathe new life into pesto while the pickled radish slices add vinegary snap to these burgers. Use extra pesto on sandwiches, stir into pasta, or toss with roasted potatoes. If desired, lean ground turkey can be used in lieu of chicken.
1 1/2 cups (350 mL) sliced radishes
1/3 cup (80 mL) rice vinegar
1 Tbsp (15 mL) honey
2 tsp (10 mL) sea salt
2 cups (500 mL) radish greens
1/2 cup (125 mL) fresh basil
1/3 cup (80 mL) walnuts
1/3 cup (80 mL) grated Parmesan
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp (1 mL) black pepper
1/4 cup (60 mL) extra-virgin olive oil or camelina oil
1 lb (450 g) ground lean chicken
1 1/2 Tbsp (22 mL) Dijon mustard
2 cups (500 mL) baby spinach or radish greens
4 whole grain buns or lettuce leaves (optional)
Place radish slices in jar. Combine rice vinegar, honey, salt, and 2/3 cup (160 mL) water in small saucepan. Bring to a simmer, stirring until honey and salt have dissolved. Pour over radishes, cover, and chill for at least 2 hours.
Place radish greens, basil, walnuts, Parmesan, garlic, lemon juice, and black pepper in food processor container and process until greens are pulverized. With machine running, pour in oil and blend until combined.
In large bowl, gently mix together 1/3 cup (80 mL) of the radish pesto and ground chicken. Add additional pesto if desired. Form into 4 equal-sized patties.
Lightly coat skillet or grill grate with oil and heat over medium. Place patties in pan or on grill, cover, and cook for 5 minutes, then flip and cook covered for 5 more minutes or until internal temperature reaches 165 F (74 C) on cooking thermometer.
Spread mustard on burgers and top with pickled radish slices and greens. Serve in buns or lettuce leaves if desired.
Each serving contains: 439 calories; 26 g protein; 34 g total fat (7 g sat. fat, 0 g trans fat); 10 g total carbohydrates (6 g sugars, 3 g fibre); 582 mg sodium
source: “Totally Radishes“, alive #379, May 2014