In a medium sized bowl mix the 1 pound ground chuck throughly with the 1/2 pound ground pork
Separate the meat mixture into 6 equal amounts and shape into patties
Rinse collard greens until free of sand, separate leaves and remove ribs. Tear into bite sized pieces 2 inches or less. Dry on paper towels. Saute greens in
1 tablespoon of peanut oil until wilted aldente in skillet . Remove from skillet to paper plate or paper towels to drain excess oil.
In same skillet saute over low heat the chile flakes until warm, stir in 4 tablespoons of peanut butter and stir to incorporate and warm throughly. Remove from skillet into a dish that will retain heat.
Wipe out skillet and increase heat to high
Place meat patties into skillet and allow to sear, reduce heat of burner to medium
Cook on each side for 5 minutes or until internal temperature is 140 degrees
While patties are cooking, toast the internal sides of the 6 potato buns and place on platter with cut sides up. Slice tomatoes into 6 thin rounds and set aside.
Remove meat patties when cooked to preference and place one on the bottom half of bun
Top each meat patty with the peanut chile mix, a slice of tomato, sauteed collard greens and top with other side of bun.