Black-Eyed Peas & Greens Muffuletta Burgers

For the olive relish:

3/4 cup pitted green olives, drained 

3/4 cup bread and butter style pickles, drained

1 clove garlic

2 Tbsp. fresh Italian parsley leaves, minced

1 Tbsp. capers

1 Tbsp. red wine vinegar

2-3 Tbsp. extra-virgin olive oil

For the burger patties:

1 Tbsp. avocado oil

1/2 small yellow onion, diced

1 stalk celery, diced

3 cloves garlic, minced

1 14.5-oz. can black eyed peas, drained and rinsed

1/2 cup cooked white rice

1/2 cup plain breadcrumbs

2 eggs, lightly beaten

1 Tbsp. Worcestershire sauce

1/2 tsp. smoked paprika

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

For greens:

1 Tbsp. avocado oil

1/2 small yellow onion, diced

1 clove garlic, minced

6 oz. frozen chopped collard greens (about half a package)

1/2 cup water

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1 Tbsp. apple cider vinegar

To finish and serve:

2 Tbsp. avocado oil

Brioche buns or rolls - 4 burger buns or 8 slider rolls

4 slices havarti cheese

1. Start by making the olive relish so it can rest and flavors can incorporate. Place the green olives, pickles, garlic, Italian parsley, capers, and red wine vinegar in a food processor. Pulse until roughly chopped. Add 2 Tbsp. extra-virgin olive oil, and pulse until mixture is chunky, but smooth and spreadable. Add an additional tablespoon of olive oil, if needed. Transfer olive relish to a bowl, and set aside. 
2. Next, make the burger patties. Preheat the oven 375 degrees F. Line a sheet pan with parchment paper or a silicone baking mat, and set aside. 
3. In a medium skillet over medium heat, saute the diced onion and celery in avocado oil for 5-7 minutes, until vegetables are tender and translucent. Add the minced garlic and saute an additional minute. Remove the skillet from the heat. 
4. In a large mixing bowl, add the drained, rinsed black eyed peas. Mash with a fork until just a few pieces of black eyed peas remain. Add the sautéed vegetable mixture, cooked white rice, breadcrumbs, beaten eggs, Worcestershire sauce and seasonings to the bowl. Stir to mix until well combined. 
5. Score the burger patty mixture into 4 (or 8 for sliders) equal portions, and shape each portion into a thick, round patty. Place burger (or slider) patties onto the prepared sheet pan. Bake the patties at 375 degrees F for 20 minutes (15 minutes for sliders).
6. While the burgers are baking, make the greens. In the same medium skillet from earlier, heat avocado oil. Sauce diced onion for 5 minutes, then add minced garlic and saute an additional minute. Add the frozen chopped collard greens, water, salt, and pepper. Cover the skillet with a lid, and bring the mixture to a simmer. Reduce heat to medium-low and simmer the greens for 25 minutes. After 25 minutes, remove the lid, add the apple cider vinegar and stir to combine, then set the greens aside while you finish the burgers. 
7. Once the burgers are out of the oven, heat a grill pan or large skillet over medium heat. Add 2 Tbsp. avocado oil. Grill the burgers on one side for about 5 minutes, until golden brown. Flip the burgers, and top each with a spoonful of the cooked collard greens. Top the greens with one slice of havarti cheese (or half a slice for a slider). Cover the pan with a large lid (or tent it with aluminum foil), and allow the burgers to finish cooking on the other side while the cheese melts, about 5 minutes. Tip: Add just a splash of water to the pan to create steam to help the cheese melt. 
8. Once the cheese is melted, you’re ready to finish assembling the burgers. Spread each bun half (top and bottom) with a spoonful of the reserved olive relish. Place the burger patty between the buns spread with olive relish, and serve!