Downsouth Burgers


  • 1 pound ground chuck roast
  • 1/2 pound ground pork
  • 1 bundle collard greens
  • 1 beefsteak tomato
  • 4 tablespoon natural peanut butter
  • 1 Teaspoon chile flakes
  • 1 tablespoon peanut oil


  • 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.