For the cashew cream aioli, drain
For the Chipotle Mayonnaise:
Mix together ingredients until combined.
For the
For the beet relish, place the
For the sauce, put all the
hin sauce if needed.
For the burgers:
Equipment: Nonstick skillet
he rhubarb macerate and drain for 1/2 hour.
In
nly want enough for the burgers, cut recipe in half). Refrigerate for at least
For the burgers, heat half the oil in a large frying pan over medium. Saute onion, chili pepper, lemongrass and ginger for 2-3 mins, until tender. Cool, then add chicken and season to taste. Shape into 4 evenly sized patties. Chill until needed.
For the salad, combine all ingredients in a small bowl.
Heat remaining oil in pan over medium. Cook burgers for 4-5 mins on each side, until browned and cooked through. To serve, stack beanspouts, burgers and salad in bread rolls and drizzle with sweet chili sauce.
nto 4 burgers, roll in flour and chill for 1 hour.
he grated carrot and fry for another 2 or 3 minutes
Make your favorite recipe for hamburger patties; make eight 1/
atties depending your size preference for me 1/2 a can
ixture. Let the mixture rest for a few minutes if time
add the garlic and cook for 1 minute, add the carrots
beans and seeds and cook for 3 minutes, mashing the beans
nd cook in the microwave for about 30 seconds in high
For the Sauce: combine all glaze
egetables into a blender, pulse for 1-2 minutes or until
it!
Make the Burgers:
Heat a medium size
To prepare burgers, combine the first 10 ingredients