Veggie Beef Burger with Dill Mayo

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


Dill Mayonaise:
2 tablespoons of fresh dill finely chopped
1/2 cup of mayonaise
1/2 teaspoon of lemon juice
3 tablespoons of water
All these ingredients are mixed together and then placed in the refrigerator while the burgers are cooking.
1 1/2 pounds of lean hamburger meat
1 yellow gooseneck squash sliced and quartered
1 zuccini sliced and quartered
4 green onions chopped
3 cloves of fresh garlic minced
1 teaspoon of garlic salt
1 teaspoon of fresh ground pepper
1 egg
1/2 can of drained Rotel
1 Roma tomato diced
1/4 cup of diced red bell pepper
1/4 cup Canola oil to brush the grill
6 Sesame Kaiser rolls
1/2 cucumber sliced
4 Romaine lettuce leafs torn in large pieces



Prepare the dill mayonaise by mixing all the ingredients and storing in the refrigerator until the burgers are done. Place squash and zuccini together in about 1 cup of water. Bring to a boil. Cook for 2 minutes. Drain in a seive. Place cooked squash and zuccini in a dish towel and squeeze out excess water. Put squash, zuccini, hamburger meat, green onions, garlic, garlic salt, ground pepper, egg, Rotel, tomato and bell pepper in a bowl and mix together. Shape into 6 patties. Heat grill to medium and brush with canola oil. Cook Burgers about 4 minutes on one side, then turn over and cook about 4 more minutes. Burgers should not be overcooked. Slice Kaiser rolls and place on grill for about 1 minute to lightly toast. To assembly burgers: Spread the toasted buns with dill mayonaise. Place the burger on the bun and then top with 3 cucumber slices and Romaine lettuce. Serve immediately.