..and for that vegetarian in your life...
...Veggie Buuuurgers!
INGREDIENTS:
GRATE:
- 5 Peeled potatoes - (red bliss)
- 4 Peeled carrots
- 1 onion
BLENDER:
- 1 Can of Kidney beans (drained)
MINCE:
ADD:
1 small can of Kernel corn (drained)
2 Eggs
2 cups of Bread crumbs (from bakery)
2 Tablespoons of olive oil
Kosher salt (to taste)
Pepper (to taste)
1 Tablespoon Soy sauce
SAUCE:
2 tablespoons creamy horseradish sauce
1 teaspoon of horseradish
3 tablespoons Mayonnaise
1/2 a lime
FRESH dill (small bunch finely chopped)
TOPPINGS:
Cheddar (Thick slice)
Tomato (Thick Slice)
Avocado (half sliced per patty)
DIRECTIONS:
Mix the ingredients together in a large bowl.
Strain as much of the fluids as possible before adding, otherwise you will have very soupy patties.
Increase or decrease amount of bread crumbs to suitable thickness of batch.
Make patties by molding into balls first and then shaped into patty-sized burgers.
Low heat.
Light coating of olive oil before placing patties on grill.
Grill in a frying pan, preferably one with raised grill lines.
Cook approximately 15 minutes each turning occasionally.
Patties should be firm and crispy on the outside, and soft and warm on the inside.
Place a slice of cheddar approximately 6 minutes before finished in ensure melting.
Serve with sauce on top and sliced tomato and avocado on the side.