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Pulse Burgers with Camelina Dill Mayo and Collard Greens

Makes 15 small burgers.


    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.


    Pulse Burgers with Camelina Dill Mayo and Collard Greens


    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


    Per serving:

    • calories101
    • protein6g
    • fat3g
      • saturated fat0g
      • trans fat0g
    • carbohydrates14g
      • sugars1g
      • fibre3g
    • sodium mayonnaise: each 1 tsp serving contains: 45 calories27mg
      • ml5
    • protein0g
    • fat5g
      • saturated fat1g
      • trans fat0g
    • carbohydrates, 7 mg sodium0g



    Pulse Burgers

    The day before, place dried chickpeas in bowl, cover with 4 cups (1 L) cold tap water and let soak for 24 hours. The chickpeas will triple in size and be ready to purée.

    Heat camelina oil in sauté pan on high heat. Add mushrooms and onion; cook until golden brown and caramelized. Add garlic and cook an additional 2 minutes until garlic is brown. Remove from heat and set aside to cool.

    Bring 4 cups (1 L) water to a boil, add lentils and cook until tender, approximately 15 minutes. Strain lentils.

    Put lentils, chickpeas, lemon juice, mustard, cumin, and chili powder into blender or food processor. Purée ingredients to a thick and smooth consistency.

    Transfer chickpea and lentil purée into bowl. Chop cooled mushroom, onion, and garlic mixture into fine pieces. Fold mushroom mixture into purée along with green onion and egg. Season with salt and pepper to taste. Use your hands to ensure all ingredients are thoroughly combined.

    Preheat oven to 350 F (180 C).

    Wet your hands to avoid burgers from sticking, and roll mixture into small bite-size sliders or regular sized burgers. Place on cookie sheet lined with parchment paper. Bake in oven for approximately 18 to 20 minutes, flipping halfway through.

    If you’re making larger patties, increase cooking time as needed. The texture of this patty, when cooked, is similar to a falafel.

    Rinse and dry collard greens. Remove stems and use leaves as a wrap in place of a bun for burgers. Assemble a few patties onto leaves and top with dill mayo (see below) and toppings of your choice. Roll up tightly and enjoy.


    Place egg, mustard, and Worcestershire sauce in blender. Blend until well combined. While blending, slowly pour in camelina oil. Ensure a slow, thin pour stream to allow emulsification. You will notice the mixture thicken as more oil is added. Once all oil has been added, continue to blend, and add pickle juice.

    Place mayonnaise mixture into bowl and fold in chopped dill. Season with salt and pepper.



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