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Ingredients Jump to Instructions ↓

  1. Vegetable Nut Burgers

  2. 1 medium fennel bulb, diced small

  3. 1 tablespoon olive oil

  4. 1/2 cup onion, minced

  5. 2 tablespoons garlic, minced

  6. 4 cups tomatoes, plum; seeded, diced

  7. 1/2 cup basil, finely shredded

  8. salt and pepper to taste

  9. 2 tablespoons vinegar, balsamic

  10. 1/4 cup olive oil, extra virgin

  11. 1 1/2 cups rice, brown, cooked

  12. 1/2 cup rice, wild, cooked

  13. 2 cups lentils, cooked

  14. 1/2 cup millet, cooked

  15. 1/2 cup pumpkin seeds, ground

  16. 1/2 cup cashew butter

  17. 1/2 cup onion, chopped

  18. 1/2 teaspoon celery seeds

  19. 3 garlic cloves, minced

  20. 1/2 cup bell peppers, red and green, diced small

  21. 4 tablespoons parsley, minced

  22. 3 tablespoons soy sauce, low sodium

  23. 1/4 cup almonds, finely ground

  24. 1 teaspoon sage, dried

  25. olive oil for sauteeing

  26. Saute fennel in oil until soft. Add onion, garlic and tomatoes;

  27. mix lightly. Remove from heat and stir in remaining ingredients.

  28. Let sit at room temperature for 4 hours to combine flavors.

  29. Combine all burger ingredients in a bowl and mix thoroughly.

  30. transfer to a food processor and pulse briefly to form a meal-like

  31. consistency. Form into 12 patties. Grill on a well-oiled vegetable

  32. 3 to 4 minutes on each side, until brown.

  33. Serve with coulis. Serves 12.

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