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West Coast Trail Burger & Beet-Carrot Slaw
West Coast Trail Burger & Beet-Carrot Slaw
Ingredients
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3 tbsp (45 mL) rice wine vinegar
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4 tsp (20 mL) grainy mustard
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4 tsp (20 mL) olive oil
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1 1/2 tsp (7 mL) honey
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3/4 tsp (4 mL) salt
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2 cups (500 mL) coarsely grated beets
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2 cups (500 mL) coarsely grated carrots
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1/4 cup (60 mL) pumpkin seeds
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8 Canadian chuck burgers (each 6 oz/180 g)
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8 whole grain buns
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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.
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