Veggie Burgers with Vidalia Relish

Yield: 2 servings

1 small zucchini, diced
1 packed cup diced shiitake mushrooms
1/4 cup green onions, chopped, green parts only
1 1/2 tablespoons olive oil, divided
1 cup plain cooked brown rice
1 1/2 teaspoons soy sauce
Black pepper to taste
1/4 teaspoon Herbes de Provence or oregano
1 egg, beaten
Vidalia Onion Relish
2 hoagie or submarine rolls

Mince zucchini, mushrooms, and onion very fine. Heat 1 tablespoon olive oil in large skillet. Saute vegetables over medium heat until tender, about 10 minutes. Remove to bowl. Stir in brown rice, soy sauce, pepper, herbs and egg.

Heat remaining 1/2 tablespoon olive oil in skillet. Drop rice mixture as 6 small burgers into skillet. Gently press down with spatula and dry until browned on bottom, about 5 minutes. Gently turn and fry another 5 minutes.

To serve, place 3 small burgers on each roll. Top with relish and close, or serve burgers plain with relish.

Vidalia Onion Relish:

Yield: 1 cup

1 tablespoon olive oil
1 Vidalia onion, thinly sliced
1 1/2 teaspoons Balsamic vinegar
Salt and pepper to taste
Dash nutmeg

Heat oil in medium pan. Add onion and saute over low heat until golden and tender, about 10 minutes.

Stir in vinegar. Season with salt, pepper and nutmeg.

Serve warm.