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Vegetable Nut Burgers

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Submitted by ccriker

YIELD

12 servings

PREP

40 min

COOK

10 min

READY

50 min

Ingredients

coulis
1 1
EACH EACH FENNEL BULB
medium, diced small *
1 15
TABLESPOON ML OLIVE OIL
½ 118
CUP ML ONIONS
minced
2 3E+1
TABLESPOONS ML GARLIC
minced
4 946
CUPS ML ITALIAN PLUM (ROMA) TOMATOES
seeded, diced
½ 118
CUP ML BASIL
finely shredded *
1 1
X X SALT AND BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML BALSAMIC VINEGAR
burgers
1 ½ 355
CUPS ML BROWN RICE
cooked
½ 118
CUP ML WILD RICE
cooked
2 473
CUPS ML LENTILS
cooked
½ 118
CUP ML MILLET
cooked
½ 118
CUP ML PEPITAS (PUMPKIN SEEDS)
ground
½ 118
CUP ML CASHEW BUTTER *
½ 118
CUP ML ONIONS
chopped
½ 2.5
TEASPOON ML CELERY SEEDS
3 3
EACH EACH GARLIC CLOVES
minced
½ 118
CUP ML SWEET BELL PEPPERS
red and green *
4 6E+1
TABLESPOONS ML PARSLEY LEAVES
minced
3 45
TABLESPOONS ML SOY SAUCE, SODIUM REDUCED
¼ 59
CUP ML ALMONDS
finely ground
1 5
TEASPOON ML SAGE
dried *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 335 23% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 17g 17%
Dietary Fiber 13g 51%
Sugars g
Protein 27g
Vitamin A 12% Vitamin C 21%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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