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
For the Sauce: combine all glaze
For the burgers, knead together the ground beef,
Preheat oven to 425\u00b0F. For the onion rings, line 2
For the Pickled Carrots: Place the
In a food processor fitted with a metal blade; add all chimichurri ingredients and pulse on high until desired consistency is reached. Remove to a serving bowl and set aside.
Form ground beef into 6 burger patties, and season with salt and pepper to taste. Cook burgers however you like them -- on the grill, in a pan, or under the broiler, and melt cheese slices on top.
Serve with red onion and chimichurri sauce.
nd refrigerate for 2 hours.
To make the burgers: In a
Combine yogurt, shredded cucumber, garlic, mint, vinegar, salt and pepper in a small container. Cover and refrigerate.
Combine beef, oregano, feta cheese, onion powder, garlic, salt and pepper in a bowl. Form into 4 patties.
Grill patties on each side until desired doneness is reached.
Grill pitas for a minute or two on each side to warm.
Assemble sandwiches - open pitas, add burger, a dollop of sauce, and any of the sliced vegetables listed above for garnish. Enjoy!
heet and bake at 350F for about 20 minutes, then turn
For the burgers: Heat the coconut oil in
To prepare burgers: In a large bowl, combine
very flat and very round burgers.
Heat some olive oil
et aside at room temperature for at least an hour to
side.
TO PREPARE THE BURGERS:
Heat 1 tablespoon oil
it!
Make the Burgers:
Heat a medium size