Vegetable Nut Burgers
Yield
12 servingsPrep
40 minCook
10 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| coulis | |||
| 1 | each |
fennel bulb
medium, diced small |
*
|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
onions
minced |
|
| 2 | tablespoons |
garlic
minced |
|
| 4 | cups |
italian plum (roma) tomatoes
seeded, diced |
|
| ½ | cup |
basil
finely shredded |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
balsamic vinegar
|
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| burgers | |||
| 1 ½ | cups |
brown rice
cooked |
|
| ½ | cup |
wild rice
cooked |
|
| 2 | cups |
lentils
cooked |
|
| ½ | cup |
millet
cooked |
|
| ½ | cup |
pepitas (pumpkin seeds)
ground |
|
| ½ | cup |
cashew butter
|
* |
| ½ | cup |
onions
chopped |
|
| ½ | teaspoon |
celery seeds
|
|
| 3 | each |
garlic cloves
minced |
|
| ½ | cup |
sweet bell peppers
red and green |
*
|
| 4 | tablespoons |
parsley leaves
minced |
|
| 3 | tablespoons |
soy sauce, sodium reduced
|
|
| ¼ | cup |
almonds
finely ground |
|
| 1 | teaspoon |
sage
dried |
*
|
| 1 | x |
olive oil
for sauteeing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| coulis | |||
| 1 | each |
fennel bulb
medium, diced small |
*
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
onions
minced |
|
| 3E+1 | ml |
garlic
minced |
|
| 946 | ml |
italian plum (roma) tomatoes
seeded, diced |
|
| 118 | ml |
basil
finely shredded |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 59 | ml |
olive oil, extra-virgin
|
|
| burgers | |||
| 355 | ml |
brown rice
cooked |
|
| 118 | ml |
wild rice
cooked |
|
| 473 | ml |
lentils
cooked |
|
| 118 | ml |
millet
cooked |
|
| 118 | ml |
pepitas (pumpkin seeds)
ground |
|
| 118 | ml |
cashew butter
|
* |
| 118 | ml |
onions
chopped |
|
| 2.5 | ml |
celery seeds
|
|
| 3 | each |
garlic cloves
minced |
|
| 118 | ml |
sweet bell peppers
red and green |
*
|
| 6E+1 | ml |
parsley leaves
minced |
|
| 45 | ml |
soy sauce, sodium reduced
|
|
| 59 | ml |
almonds
finely ground |
|
| 5 | ml |
sage
dried |
*
|
| 1 | x |
olive oil
for sauteeing |
*
|
Directions
Coulis: Sauté 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.
