Yield: 12 servings
|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 \N||Garlic cloves; minced|
|½ cup||Basil; finely shredded|
|\N \N||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|
|\N \N||Olive oil for sauteeing- optional|
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