Vegetable Nut Burgers

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*