Please enable cookies to be able to place your online grocery order
If you refuse, you can still consult our product pages but you won’t be able to add product to your shopping cart. Once cookies are enabled, features such as: shopping cart, account creation, delivery and pickup will be made available to you.
-
Home
-
Recipes
-
West Coast Trail Burger & Beet-Carrot Slaw
West Coast Trail Burger & Beet-Carrot Slaw
Ingredients
-
3 tbsp (45 mL) rice wine vinegar
-
4 tsp (20 mL) grainy mustard
-
4 tsp (20 mL) olive oil
-
1 1/2 tsp (7 mL) honey
-
3/4 tsp (4 mL) salt
-
2 cups (500 mL) coarsely grated beets
-
2 cups (500 mL) coarsely grated carrots
-
1/4 cup (60 mL) pumpkin seeds
-
8 Canadian chuck burgers (each 6 oz/180 g)
-
8 whole grain buns
-
2 cups (500 mL) alfalfa sprouts
Method
- In bowl, mix vinegar, mustard, oil, honey and salt. Add beets, carrots and pumpkin seeds. Toss to coat. Set aside.
- Grill burgers on barbecue preheated to medium-high heat for 5 to 6 min. per side or until cooked through and internal temperature reaches 160°F (71°C).
- Assemble burger patties on buns. Top with reserved slaw and alfalfa sprouts.
Related Recipes
|
Preparation |
10 minutes
|
|
Servings |
4
|
|
Preparation |
10 minutes
|
|
Servings |
4
|
|
Preparation |
10 minutes
|
|
Servings |
8
|
|
Preparation |
15 minutes
|
|
Servings |
12
|
|
Preparation |
5 minutes
|
|
Servings |
8
|
|
Preparation |
10 minutes
|
|
Servings |
8
|
|
Preparation |
20 minutes
|
|
Servings |
Serves 8
|
|
Preparation |
20 minutes
|
|
Servings |
4
|
|
Preparation |
15 minutes
|
|
Servings |
6
|
|
Preparation |
5 minutes
|
|
Servings |
8
|