Zucca Burger

Ingredients

COLESLAW
1 Medium Red Cabbage
1 Large Sweet Onion
5 organic carrots
1 Cup Salad dressing
1/4 Cup White vinegar
2 tablespoons sugar
1 teaspoon Real Salt
PATTIES 1 medium sized zucchini
1 teaspoon Real Salt
2 Cups  Pretzel Nuggets
1 pound ground chuck
1 pound ground pork
3/4 Cup plain yogurt
2 tablespoons ketchup
2 tablespoons soy sauce
6 Kaiser rolls

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the coleslaw, use the food processer to slice, and grate vegetables. First, use thinnest slicing disk for the red cabbage. Core cabbage, then process entire head. When finished transfer to a large mixing bowl. Next, change the processer disk to grater. The onion and carrots can be grated together, then transferred into the same mixing bowl as cabbage. In a seperate bowl wisk together the salad dressing, vinegar, sugar, and salt. Combine this to the cabbage bowl, stir well, then chill. To make the patties peel the zucchini, then grate it, using a hand grater. Place into a collander and sprinkle with salt. Let stand for 20 minutes, then press out as much liquid as possible. In a food processer, pulse the pretzels until they are like fine breadcrumbs. In a large mixing bowl combine zucchini, pretzels, ground chuck, ground pork, yogurt, ketchup, and soy sauce. Mix this firmly together, then divide into 6 equal portions, and shape into patties. When the grill is ready, brush grilling rack with vegetable oil. Place patties on the rack, cover, and cook, making sure burgers don't stick to the surface. Turn once. Approximately 5 to 8 minutes on each side. Insert an instant read thermometer into center of burger. Internal temperature should be 165 degrees. During the final minutes of grilling place the rolls (uncut) onto outer edges of the grill to toast. To assemble burgers place the patty onto a freshly cut bun, and top with a generous amount of coleslaw.