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Vegetable Nut Burgers

Yields:12 servings
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Recipe Cooking TimePreparation40 minutes
Cooking10 minutes
Ready In50 minutes

Ingredients

--- Coulis
1 each fennel bulb medium, diced small
1 tablespoon olive oil
1/2 cup onion minced
2 tablespoons garlic minced
4 cups italian plum (roma) tomatoes seeded, diced
1/2 cup basil finely shredded
1 x salt and black pepper to taste
2 tablespoons balsamic vinegar
1/4 cup olive oil, extra-virgin
--- Burgers
1 1/2 cups rice, brown cooked
1/2 cup wild rice cooked
2 cups lentils cooked
1/2 cup millet cooked
1/2 cup pumpkin seeds ground
1/2 cup cashew butter
1/2 cup onion chopped
1/2 teaspoon celery seeds
3 each garlic cloves minced
1/2 cup sweet bell peppers red and green
4 tablespoons parsley leaves minced
3 tablespoons soy sauce, sodium reduced
1/4 cup almonds finely ground
1 teaspoon sage dried
1 x olive oil for sauteeing

Directions

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, sauté for 3 to 4 minutes on each side, until brown.

Serve with coulis. Serves 12.

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tambourinegirl

Member Review

*****

Pitkin County Pork Chops

These pork chops come out so moist and tasty. The recipe is easy to prepare and uses ingredients that most people already have on hand. They are quite spicy, I suggest using less cayenne and depending on the type of chili sauce you use, cut the 1/2 cup down to a 1/4 cup (I use a very spicy asian chili sauce). These chops were enjoyed by the whole family including a picky child. This recipe will definitely be put into my regular recipe repitorie!

 
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