Vegetable Nut Burgers

Yields:	12 servings
Rate this Recipe

	Preparation	40 minutes
	Cooking	10 minutes
	Ready In	50 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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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!

Reviewed by tambourinegirl

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