Roasted Veggie Burgers with Carrot Ketchup | The Fancy Pants Kitchen

Ingredients

• February 22, 2022
• 1 medium eggplant, cut into eight 1/2-inch-thick slices
• 1/2 cup extra-virgin olive oil
• 1 medium zucchini, sliced on a mandoline 1/8-inch thick (see Chef’ Notes)
• Kosher salt
• Freshly ground pepper
• 1 large red beet, peeled and sliced on a mandoline 1/8-inch thick
• 1 medium sweet potato, peeled and sliced on a mandoline 1/8-inch thick
• 4 medium carrots, thinly sliced
• 1/2 small onion, finely chopped
• 2 dried figs or apricots, chopped
• 2 garlic cloves, chopped
• 1/4 cup dry white wine
• 3 tbsp apple cider vinegar
• 1 tbsp Asian fish sauce
• 1 1& /2 tsp Worcestershire sauce
• 1/2 tsp soy sauce
• 1/2 tsp ground ginger
• 1/4 tsp ground fennel
• 8 slices of Muenster cheese
• 4 poppy seed buns, split and toasted
• Red-leaf romaine lettuce leaves or mixed baby greens and sliced dill pickles, for serving
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• by Francine