Roasted Veggie Burgers With Carrot Ketchup Recipe

Ingredients For Roasted Veggie Burgers With Carrot Ketchup Recipe

• 0.5 inch 1 medium eggplant, cut into eight thick slices
• 0.5 cup Extra virgin olive oil
• 8 inch 1 medium zucchini, sliced on a mandoline 1/thick
• Kosher salt
• Pepper
• 8 inch 1 large red beet, peeled and sliced on a mandoline 1/thick
• 8 inch 1 medium sweet potato, peeled and sliced on a mandoline 1/thick
• 4 Medium carrots, thinly sliced
• 0.5 Small Onion, Finely Chopped
• 2 Dried Apricots, Chopped
• 2 Garlic cloves chopped
• 0.25 cup Dry white wine
• 3 tablespoon Apple cider vinegar
• 1 tablespoon Asian Fish Sauce
• 1.5 teaspoon Worcestershire sauce
• 0.5 teaspoon Soy sauce
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground fennel
• 8 Slices of muenster cheese
• 4 Poppy seed buns, split and toasted