Cafe Flora's Vegetable Nut Burgers

Recipe Ingredients

1		Fennel bulb - diced small (medium)
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Onion - minced
2 tablespoons	30ml	Garlic - minced
4 cups	250g / 8.8oz	Tomatoes - plum; seeded, dice
1/2 cup	118ml	Basil - finely shredded
		Salt and pepper to taste
2 tablespoons	30ml	Vinegar - balsamic
1/4 cup	59ml	Olive oil - extra virgin
1 1/2 cups	240g / 8.5oz	Rice - brown, cooked
1/2 cup	80g / 2.8oz	Rice - wild, cooked
2 cups	474ml	Lentils - cooked
1/2 cup	118ml	Millet - cooked
1/2 cup	55g / 1.9oz	Pumpkin seeds - ground
1/2 cup	99g / 3.5oz	Cashew butter
1/2 cup	31g / 1.1oz	Onion - chopped
1/2 teaspoon	2.5ml	Celery seeds
3		Garlic cloves - minced
1/2 cup	118ml	Bell peppers - red and green
4 tablespoons	60ml	Parsley - minced
3 tablespoons	45ml	Soy sauce - low sodium
1/4 cup	23g / 0.8oz	Almonds - finely ground
1 teaspoon	5ml	Sage - dried
		Olive oil for sauteeing- - -o

Recipe Instructions

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, o saute for 3 to 4 minutes on each side, until brown. Serve with coulis.

Source:
Southern Living 1979 Annual Recipes

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