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Private Reserve® All American Burger

1 Omaha Steaks Private Reserve Angus Burger
Sprinkle Omaha Steaks All Natural Steak Seasoning
1 Tbsp. Ketchup
1 Tbsp. Mustard
2 Tbsp. Sweet &Tangy Vegetable Relish (see recipe below)
1 leaf Lettuce
2 slices Beef Steak Tomatoes
1 slice Red Onion
1 each Bun

Sweet and Tangy Vegetable Relish Ingredients:
1 cup Yellow Squash, grated
1 ½ cups Zucchini, grated
½ cup Carrots, peeled and grated
½ cup Red Onion, ¾" matchstick
½ cup Red Peppers, ¾" matchstick
½ cup Edamame Peas, shelled
1 ½ tsp Salt
½ cup White Wine Vinegar
¼ cup Sugar
1 tsp Whole Celery Seeds
1 tsp Whole Fennel seed
1 ½ tsp Ground Mustard Seed
¼ tsp Crushed Red Pepper

Procedures for Burger:
  1. Season Private Reserve Burger with All Natural Steak Seasoning.
  2. Grill, broil or pan-fry burger until juices run clear; do not overcook.
  3. Slice bun in half and toast on grill or broiler.
  4. Spread Ketchup and mustard on toasted bun.
  5. 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.
  6. Place burger on bun, top with Sweet &Tangy Vegetable Relish, lettuce, tomatoes and red onion.

Makes 1 burger

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