Prepare: 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, or saute for 3 to 4 minutes on each side, until brown.
Serve with coulis.
Serves 12. Per patty with sauce:
- Coulis
- 1 md Fennel bulb; diced small
- 1 tb Olive oil
- 1/2 c Onion; minced
- 2 tb Garlic; minced
- 4 c Tomatoes, plum; seeded; dice
- 1/2 c Basil; finely shredded
- Salt and pepper to taste 2 tb Vinegar; balsamic
- 1/4 c Olive oil; extra virgin
- Burgers
- 1 1/2 c Rice, brown; cooked
- 1/2 c Rice, wild; cooked
- 2 c Lentils; cooked
- 1/2 c Millet; cooked
- 1/2 c Pumpkin seeds; ground
- 1/2 c Cashew butter
- 1/2 c Onion; chopped
- 1/2 ts Celery seeds
- 3 Garlic cloves; minced
- 1/2 c Bell peppers, red and green
- 4 tb Parsley; minced
- 3 tb Soy sauce; low sodium
- 1/4 c Almonds; finely ground
- 1 ts Sage; dried
- Olive oil for sautéed
- 258 cal;
- 8 g prot;
- 11 g fat;
- 26 g carb;
- 0 chol;
- 389 m sodium
- 5 g fiber
