Veggie Burger with Fennell Relish!

Ingrédients

4 Sun-dried tomatoes

Nonstick cooking spray (olive oil)

12 Green onions, finely chopped

1/2 Red bell pepper, finely chopped

6 Cloves garlic, thinly sliced
2 Cans (15oz) chickpea (garbanzos), drained and rinsed

2 Egg whites

2 Cloves garlic, minces

1.5 Tsp dried basil

Salt to taste

1 Tsp ground black pepper

1 Tsp cayenne peper

1/2 Cup unseasoned dry bread crumbs

Fennel-Olice Relish (recipe follows)

6 Hamburger buns, toasted

2 Oz goat cheese, sliced or crumbled

Préparation

In a small bowl, place tomatoes: add boiling water to cover, Let stand until tomatoes are soft (about 3 minutes): drain and chop.
Coat medium skillet with cooking spray; place over medium hyeat until hot. Saute green onions, bell pepper and garlic about 5 minutes, until tender. Add chickpeas; cook over medium heat 2 to 3 minutes until mixture is dry.

In a food processor or blender, pulse tomatoes, chickpea mixture, egg whites, garlic thyme and basil until almost smooth. Mix in salt to taste, black pepper, cayenne pepper and enough gread crumbs to make a firm mixture. Form into 6 burgers.

Coat a large skillet with cooking spray; place over medium heat until hot. Saute burgers about 5 minutes on each side, until browned.

Spoon about 3 Tbs Fennell-Olive Relish on bottom of each bun; top each with burger. Top burgers with goat cheese and bun tops.

Fennell-Olive Relish

1/4 cup finely chopped fennell bulb

1/4 cup finely chopped onion

1/4 cup pitted green olives, finely chopped

1 tsp olive or veggie oil

1 tsp white wine vinegar red pepper flakes to taste salt and pepper to taste

Mix all ingredients; refrigerate several hours