from https://ofbaking.wordpress.com/2011/07/25/swiss-chard-burgers/

ingredients

• 1 lb Swiss Chard (When making with collard greens instead of swiss chard, use about/just over half the amount of greens)
• 1/2 cup cooked quinoa
• 1/2 cup roughly ground almonds
• 1/2 cup Panko bread crumbs
• 1/4 tsp cayenne pepper
• 3 egg whites
• 2 tbsp greek yogurt
• 1 tbsp honey
• 2 garlic cloves
• 1/2 tsp dijon mustard

Burger Buns

• 2 cups bread flour (or all-purpose)
• 2 1/4 tsp instant yeast
• 2 1/2 tbsp sugar
• 1/2 tbsp salt
• 3/4 cup skim milk
• 1 small egg or 1/2 large egg
• 4 tbsp butter, room temp, divided
• Sesame seeds for topping
• 1-2 tbsp milk for brushing

directions

1. Prepare dough. Beat milk and egg. Set aside. In a mixer bowl using a dough hook attachment, combine flour, yeast , sugar and salt. Make a well in the center and pour egg mixture into the well. Beat on low-speed for a minute; then on medium for three minutes.  Add butter in two additions, making sure the butter is completely incorporated before each addition. Continue to beat for about three more minutes.
2. Form the dough into a ball and place in an oiled bowl to raise until doubled (1-2 hours).
3. Prepare burgers. Preheat oven to 375. Set a large pot of water to boil.  While you’re waiting, use your food processor to roughly grind almonds (see above).  When processing almonds, process for one second; wait; process again. Processing too much or too quickly could make almond paste.
4. Combine 1/2 cup ground almonds, breadcrumbs, and cayenne pepper. Set aside.
5. Beat egg whites; add yogurt, honey, garlic, mustard and mix thoroughly.
6. Boil Swiss chard until just tender (3-5 minutes). Cool slightly; squeeze out as much water as you can and place in a food processor. Blend for just about 1 second (be careful not to make Swiss chard paste by processing for too long!).
7. Using a spatula, mix Swiss chard and quinoa.  Then add almond mixture and finally add egg white mixture.
8. Make six patties (1/4cup of the mixture per patties) and place on a baking sheet lined with parchment paper. Bake for about 30 minutes; flipping halfway through.  Patties should be slightly browned and crispy on each side.
9. While patties are baking, divide bun dough into six pieces and shape into balls.  Place on parchment paper lined baking sheet and let rest for 10-20 minutes.
10. When patties have finished baking, set on a cooling rack and heat oven to 350.
11. When oven reaches 350, bake buns until browned (about 30 minutes). You may have to cut one open to be sure they’ve cooked all the way through.
12. Serve and enjoy!