Cafe flora's vegetable nut burgers
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 3 | 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 | ||
Directions
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