• 1 can wild salmon
• 1/4 cup chickpea flour
• 1 large egg
• 1 cup WP Rawl Farms® Collards Greens
• 1 tablespoon extra virgin olive oil
• 2 tablespoons minced yellow onion
• 2 teaspoons Dijon mustard
• 1 teaspoon water
• 1 teaspoon fresh squeezed lemon juice
• 1 teaspoon minced garlic
• 1/16 teaspoon cayenne pepper

In a medium bowl combine all of the ingredients, and fold until evenly mixed. Refrigerate for 15 minutes. Using your hands form two round burger patties, then flatten with palm. Cook patties in skillet over medium heat, using extra virgin olive oil spray, for five minutes, flipping half way.   

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.