For mayonnaise:
Mix all ingredients
For raita:
Mix yogurt, mint,
o serve.
TEXotic-MEXotic BURGERS:
Preheat oven to 375
edium high heat, saute onions for 4 minutes. Add mushrooms and
FOR POLENTA CAKES:
Combine milk,
For Pico: Combine all vegetables. Add
Cook sweet corn until just crisp and place in a bowl with the remaining salsa ingredients; stir to mix well; chill before serving.
Combine ingredients for burgers and form into 4 patties; cook about 4-5 minutes per side over med-high heat or until cooked through.
Serve on toasted kaiser rolls with lettuce, cheese and salsa; additional salsa may be served along side.
Gently combine all ingredients for salsa. Set aside.
Combine all ingredients for burgers; shape into 4 patties.
Grill or bake patties until cooked through but still moist.
Serve with salsa.
Thoroughly mix the beef and picante sauce. Shape the beef mixture firmly into 4 patties, 1/2 inch thick.
Heat the grill to medium. Grill the patties for 10 minutes or until they are cooked through, turning them once halfway through cooking and brushing often with additional picante sauce.
Serve on rolls with additional picante sauce.
For hamburgers:
Combine all seasoning
Combine all of the ingredients except the mint in a 3 quart saucepan and bring to a boil over medium high heat.
Lower the heat and simmer for 1 hour, stirring frequently.
Remove pan from the heat.
Transfer the relish to a bowl and place the bowl on an ice bath until cold. When relish is cold, stir in the mint.
Refrigerate 24 hours prior to serving.
For the Sauce: combine all glaze
For the cashew cream aioli, drain
For the Chipotle Mayonnaise:
Mix together ingredients until combined.
For the
nd drizzle with oil. Bake for 35 mins, or until tender
rill.
Brush the pork burgers with prepared glaze.
Place
nion and pepper in oil for 3 minutes. Add the garlic
he remaining onion and reserve for topping.
Add spices to
Fry the potatoes in batches for 5 mins each, until golden
rying pan and sear the burgers, turning, for 5 mins. Meanwhile, heat