Burgers & Salad:
1 lb lean ground pork or beef
1/2 cup diced green onions, divided
2 tbsp reduced-sodium tamari
1/2 tsp each garlic powder and ground black pepper
1/2 tsp red pepper flakes, optional
6 cups chopped raw bok choy
2 carrots, grated
1/2 cup grape seed oil
1/3 cup rice vinegar
2 tbsp organic miso paste
2 tbsp pure maple syrup
1 tbsp reduced-sodium tamari
1 tbsp sesame oil
1 1-inch piece ginger, peeled and minced
1 clove garlic, minced
Preheat a grill to medium and grease grate. Prepare burgers: In a large bowl, combine pork, egg, ¼ cup green onions, tamari, garlic powder, black pepper and pepper flakes (if using). Shape mixture into 8 small patties.
Grill patties for 5 minutes per side or until meat is browned and no longer pink in the center.
Meanwhile, prepare dressing: In a jar with a lid, place all dressing ingredients; top with lid and shake well.
To a large salad bowl, add bok choy; drizzle dressing over top and toss until mixed. Divide salad among 4 plates. Divide carrots and remaining ¼ cup green onions among servings. Top each salad with 2 burgers.