West Coast Trail Burger & Beet-Carrot Slaw

Prep time: 15min
Total time: 30min
Serves: 8
3 tbsp
rice wine vinegar
45 mL
4 tsp
grainy mustard
20 mL
4 tsp
olive oil
20 mL
1 1/2 tsp
honey
7 mL
3/4 tsp
salt
4 mL
2 cups
coarsely grated beets
500 mL
2 cups
coarsely grated carrots
500 mL
1/4 cup
pumpkin seeds
60 mL
8
Canadian chuck burgers (each 6 oz/180g)
8
whole grain buns
2 cups
alfalfa sprouts
500 mL
Per serving: 1 burger
calories
570
fat
25 g
saturated fat
8 g
carbs
43 g
sugar
8 g
protein
42 g
cholestrol
90 mg
fibre
5 g
sodium
810 mg

Directions

  1. In bowl, mix vinegar, mustard, oil, honey and salt. Add beets, carrots and pumpkin seeds. Toss to coat. Set aside.

  2. 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).

  3. Assemble burger patties on buns. Top with reserved slaw and alfalfa sprouts.