2 tablespoons Sweet & Tangy Vegetable Relish (see recipe below)
1 leaf lettuce
2 slices Beefsteak tomatoes
2 tablespoons Frenches French Fried Onion Rings
1 each Bun
Sweet and Tangy Vegetable Relish:
1 cup Yellow squash, grated
1 1/2 cups zucchini, grated
1/2 cup carrots, peeled and grated
1/2 cup red onion, 3/4" matchstick
1/2 cup red peppers, 3/4" matchstick
1/2 cup Edamame peas, shelled
1 1/2 teaspoons salt
1/2 cup white wine vinegar
1/4 cup sugar
1 teaspoon whole celery seeds
1 teaspoon whole fennel seed
1 1/2 teaspoons ground mustard seed
1/4 teaspoon crushed red pepper
Season Private Reserve Burger with All Natural Steak Seasoning.
Grill, broil or pan-fry burger until juices run clear; do not overcook.
Slice bun in half and toast on grill or broiler.
Spread Ketchup and mustard on toasted bun.
To make the Sweet and Tangy Vegetable Relish, in a mixing bowl, combine first six ingredients. Set aside. In a saucepan, combine salt, vinegar, sugar, celery seed, fennel seed, mustard seed, and crushed red pepper. Bring to a boil slowly. Remove from heat and pour over vegetables in mixing bowl. Let cool, then refrigerate at least 1 day prior to serving. May be stored up to 2 weeks in the refrigerator. For best results, prepare one day in advance of using. Makes about 2 cups.
Place burger on bun, top with Sweet & Tangy Vegetable Relish, lettuce, tomatoes and red onion.