1/4 cup minced mushrooms, shallots or red onion, garlic and peppers
Salt and pepper ( approxiamtely 1 teaspoon or to taste)
For the Turmeric Zucchini Pickles
1 cup cider vinegar
2 tbsp sugar
4 garlic cloves, thinly sliced
1 tbsp salt
1 1/2 tsp coriander or mustard seeds
1/4 tsp tumeric
1 zucchini, thinly sliced
1/2 sweet yellow onion, julienned
For the Baba Ganoush Aioli
1 small eggplant, roasted and scooped
1 clove of garlic
1 tsp lemon juice
3 tsp tahini
1/4 cup olive oil
1/4 tsp cumin, salt and pepper
1/4 cup mayo
1 tsp honey or agave
For the Fried Beet Chips
2 beets thinly sliced
2 cup of oil ( for frying)
Salt and pepper to taste
1 cup arugula
4 toasted brioche buns
Make the beef patty:
Combine all ingredients and fashion into a patty. Set aside.
Make the pickles:
Combine vinegar, sugar, garlic, salt, seeds and tumeric in a saucepan and bring to a boil, stirring until sugar dissolves (about 1 minute). Remove from the heat and add zucchini and onions to the vinegar mixture. Allow to cool to room temperature with zucchini and onion fully submerged in the liquid. Pour pickles into jars or cover tightly and refrigerate until ready to use.
Make the aioli:
Place aioli ingredients into a food processor and process until smooth and creamy.
Make the beet chips:
Toss sliced beets in cornstarch until coated. Shake off excess cornstarch, then fry in oil until crispy (about 2 to 3 minutes).
Build the burger:
Sear burger in a hot skillet (or grill). Spread baba ganoush aioli on both sides of the bun. Place the cooked patty on the bottom bun. Add turmeric zucchini pickles, Beet chips and top with arugula. Serve with extra beet chips and pickles.
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