Roasted Veggie Burgers with Carrot Ketchup
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  • 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
 Kosher salt 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 apricots, chopped 2 garlic cloves, chopped
 1/4 cup dry white wine
 3 tablespoons apple cider vinegar
 1 tablespoon Asian fish sauce
 1 1/2 teaspoons Worcestershire sauce
 1/2 teaspoon soy sauce
 1/2 teaspoon ground ginger
 1/4 teaspoon 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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