2cupsof collard greens,raw sliced thin into ribbons
1apple,cut into matchsticks
2teaspoonsof organic peanut butter
juice of half a lime
1teaspoonof braggs amino acid
In a large bowl combine squash and black beans. Using a wooden spoon mash together until broken up and well combined. Add farro, lime juice, garlic, shallot, chili powder and braggs. Stir well to combine.
Form into 6 patties, place on lightly greased baking sheet (I used coconut oil) or alternatively fry in skillet.
Bake in 425 oven for 10 minutes, flip and cook 5 minutes more
Alternatively pan fry in a cast iron skillet using a scant tsp of coconut oil. 4 minutes on each side.
Collard Apple Slaw
In a medium bowl whisk together peanut butter, lime juice, water, and soy sauce until creamy.
Add collards and apple, toss to coat with dressing
Place burger on bun, top w/ sliced avocado and collard slaw