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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.
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