cafe flora's vegetable nut burgers

Categories
Vegetarian
Yield
12 servings
MeasureIngredient
1 medium Fennel bulb; diced small
1 tablespoon Olive oil
½ cup Onion; minced
2 tablespoons Garlic; minced
4 cups Tomatoes, plum; seeded,diced
1½ cup Rice, brown; cooked
½ cup Rice, wild; cooked
2 cups Lentils; cooked
½ cup Millet; cooked
½ cup Pumpkin seeds; ground
½ cup Cashew butter
½ cup Onion; chopped
½ teaspoon Celery seeds
Garlic cloves; minced
½ cup Basil; finely shredded
  Salt and pepper to taste
2 tablespoons Vinegar, balsamic
¼ cup Olive oil, extra virgin
½ cup Bell peppers, red and green, diced small
4 tablespoons Parsley; minced
3 tablespoons Soy sauce, low sodium
¼ cup Almonds; finely ground
1 teaspoon Sage; dried
  Olive oil for sauteeing- optional

COULIS

BURGERS

Coulis: Saute fennel in oil until soft. Add onion, garlic and tomatoes; mix lightly. Remove from heat and stir in remaining ingredients. Let sit at room temperature for 4 hours to combine flavors.

Burgers: Combine all burger ingredients in a bowl and mix thoroughly.

transfer to a food processor and pulse briefly to form a meal-like consistency. Form into 12 patties. Grill on a well-oiled vegetable grill, or saute for 3 to 4 minutes on each side, until brown.

Serve with coulis. Serves 12.

Per patty with sauce: 258 cal; 8 g prot; 11 g fat; 26 g carb; 0 chol; 389 mg sod; 5 g fiber

Vegetarian Times/August 1993/MM by Dianne Smith/DEEANNE

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