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Swiss Chard Burger – Top Secret!

August 11, 2012 By Jittery Cook 7 Comments

There are songs that become so famous that the writer can make her fortune off of just a single tune. This Swiss Chard Burger recipe is that song. You can kiss those days goodbye when you glibly sauntered by a display of chard without a clue as to how to make it palatable.

Today, the secret is unveiled, and we have Julia Richardson to thank.  It took me several years to convince Julia to share this heavenly recipe, so if it leads to anyone’s fame and fortune it should be hers. When you figure out how to get the money to start rolling in, you can contact Julia through me. After all, she’s my sister.

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Swiss Chard Burger 

(measurements don’t have to be too precise)

  • 2 bunches of Swiss chard (1 1/2 to 2 1/2 lbs), stems separated from leaves
  • 6 T plain yogurt (or sour cream, or creme fraiche)
  • 1 c grated Cheddar cheese (or any hard cheese)
  • 2 eggs, beaten with 2 T water
  • 2 1/2 – 3 c homemade breadcrumbs, 1 cup for mixing in to burger recipe, 1 1/2 cups for coating the exteriors
  • 1 T Vegeta (Now made MSG free, or your own homemade version)
  • 1 c flour for dipping
  • olive oil, 1-2 teaspoons per 3-4 burgers

Wash the chard well. Separate the leaves from the stems as shown in the 45 second video below. Run a small knife along the edge of each rib.

Finely chop the stems.

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Add the stems to a large pot and cook them on medium heat in the water that is still clinging to them, just until they are tender.

Add in the leaves, and cook until they’re tender, tossing every once in a while to keep them wilting evenly.

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Strain the chard, keeping the liquid for soup stock. Once the chard has cooled, grab handfuls and squeeze out all remaining liquid into the soup stock, placing the dry chard into a large bowl. You don’t want excess water in your batter as it would change the texture and make the burgers too wet. Roughly chop the cooked chard.

Combine the chard with the cheese, Vegeta, yogurt and 1 cup of the breadcrumbs. Mix well.

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Prepare 3 bowls for dipping:

1. 1 cup flour, add more into the bowl as needed

2. egg mixture

3. 1½ cups breadcrumbs, add more into the bowl as needed

Form the chard batter into 12 burgers.

Cover a baking pan with parchment paper. Dip all the burgers in the flour, one at a time.

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Use your right hand to dip the burger in the egg bowl, then your left hand to coat it in breadcrumbs. This way the wet and dry ingredients stay separate.

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Bake at 400F for 20 minutes, flipping once at half-time. Freezes well at this stage. Makes about 12 Swiss Chard Burgers.

When ready to eat, heat a frying pan with a little oil and brown on each side. You can press down on the burgers with a spatula, to flatten them as they cook. This method uses less oil than a traditional frying method. You want the burger to be nicely browned on both sides.

Serve with plain yogurt or sour cream with a pinch of sea salt or with a poached or fried egg on top.

Swiss Chard Burger Print Ready Recipe

Swiss Chard Burger

Final notes:

  • Special thanks to Julia’s Croatian friend Ranka, who shared this recipe with her about 30 years ago. Thanks to her we can all enjoy this special treat.
  • Check out our son, Jared Simms interview. He’s a world sought after DJ and has a record label called “My Favorite Robot“.
  • Congratulations to Eveline, from Cote St. Luc, for winning the set of Jittery Cook grocery bags.
Related articles
  • Crispy Swiss Chard Cakes with Montasio  (lidiasitaly.com)
  • Swiss Chard health Benefits plus 4 delicious recipes (canadianliving.com)
  • Guess what? Swiss Chard can be delicious! (thekoeringcabin.wordpress.com)
  • Meatless Monday with Stuffed Swiss Chard (planetforward.ca)
  • {how to} Dehydrator Swiss Chard Chips (fromscratchclub.com)
  • Swiss Chard Lasagna (andreasgardencooking.com)
  • Running Out of Ideas for Your Leafy Green Harvest? Try Dehydrating, Raw, and Sautéed Gluten Free Recipes! (lifebalancehealthcoach.wordpress.com)
  • Greek Stewed Swiss Chard With Tomatoes, Mint and Lima Beans (tastespace.wordpress.com)
  • Lemon Ricotta + Swiss Chard Pappadelle with Oozy Crumbed Egg (fingerforkknife.wordpress.com)

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Comments

  1. Eric Botner says

    August 11, 2012 at 1:30 pm

    Put some in the freezer for me I watched the interview I hear Marvin when Jared speaks 🙂 many words same inflection U hear that ?

    Eric Botner President / Founder http://www.earthcircleorganics.com 530 263 4878

    Reply
    • Jittery Cook says

      August 11, 2012 at 2:56 pm

      Got some in the freezer.
      Yes, they have similar intonations.
      Jared looks great, eh!

      Reply
  2. skzimney says

    August 11, 2012 at 10:59 pm

    Thanks for the shout-out for the Swiss Chard recipe at http://www.thecabingarden.com (formerly http://www.thekoeringcabin.wordpress.com). These burgers look awesome!

    Reply
    • Jittery Cook says

      August 11, 2012 at 11:02 pm

      Thanks! They do taste wonderful. Crowd pleasers!

      Reply
  3. La Cuisine Helene says

    September 3, 2014 at 10:42 pm

    This sounds like an incredible recipe and thanks to your sis! I just found you on the FBC FB group. I am following you on Pinterest now and pinned your recipe. I like this community.

    Reply

Trackbacks

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    May 2, 2014 at 8:14 am

    […] Baked Egg on Hash Browns Smoked Salmon Tower of Brunch Poached Egg on Baked Mashed Potato Swiss Chard Burger Coconut Jam French Toast with Fresh Berries Parsley Omelet with Smoked Salmon Bagel Lox Goat […]

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  2. 6 Swiss Chard Recipes To Make - wild+free family says:
    July 20, 2016 at 1:31 pm

    […] Summer is without a doubt BBQ season. A great alternative to the classic burger, perfect for Meatless Mondays, is a Swiss Chard Burger. […]

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