- Chicken Tenderloins
- Red Pepper
- Jalapeño Pepper
- Sweet Onion
- Shredded Cheese
- Queso Dip
- Tortilla Wraps
- Olive oil
|Shiitake Mushrooms||1 large handful|
|Bok Choy||2 Leaf|
|Teriyaki Sauce||4 Tbsp|
1 Wash all the produce. Cut the zucchini into 1/4" thick rounds. Separate the leaves from the stems of the bok choy. Finely chop the leaves and roughly chop the stems. Finely chop half the mushrooms, roughly chop the other. Finely chop the ginger and garlic cloves.
2 Heat a pan with 3 Tbsp of oil. Once the pan is hot add the zucchini rounds. After 3-4 minutes add the bok choy stems and shiitake mushrooms. Add salt and pepper.
3 Cook the zucchini mixture for another 6-8 minutes or until zucchini is easily pierced with a fork.
4 While the zucchini mixture is cooking, add the ground beef to a large mixing bowl with the finely chopped mushrooms, ginger and half the garlic. Add the teriyaki sauce, mix thoroughly and then make into patties.
5 Create the aioli by mixing the other half of the garlic and a bunch of pepper with a bit of mayonnaise.
6 Heat a large pan on medium high until hot. Add the burger patties. Make sure not to overcrowd the pan. Flip the burgers after 3 - 4 minutes or until you can see about a 1/4 inch of cooked meat on the side of the patty.
7 Remove the burgers from the pan and immediately place the burger buns, face down onto the pan to toast.
8 Spread the aioli on both sides of the bun. Assemble the burgers with the chopped bok choy leaves.