It’s been couple of months since I released my Plant-Powered 15 ebook, and I’ve been getting emails and FB comments from so many of you about the recipes.
Thank you for that. I LOVE hearing your recipe feedback, favorites, and suggestions. Very rewarding and inspires my creativity!
There are a few recipes from the PP15 that are getting a LOT of buzz. One of the savory stars are these Umami Almond Quinoa Burgers.
Personally, I also love this recipe. Since it’s the season of grilling and picnics and BBQs, I want to share it with all of you!
This burger uses raw almonds and pre-cooked quinoa for the base, along with a number of seasonings that ignite that umami essence.
Those flavors, along with the richness of the almonds, are what makes these umami almond quinoa burgers irresistible!
Top with sliced avocado, or the Wonder Spread from the PP15 ebook.
Looking for more veggie burger recipes? Check these out!
- Artichoke Burgers
- Beet Burger Recipe
- Nutty Veggie Burgers
- Lentil Walnut Burgers
- Cauliflower Bean Burgers
- Mediterranean Bean Burgers
- Mushroom Pecan Veggie Burgers
Umami Almond, Quinoa, and Sun-Dried Tomato Burgers
- 2 cups raw almonds
- 1 small-medium clove garlic cut in quarters
- 2 tbsp balsamic vinegar
- 1 tbsp tamari or coconut aminos for soy-free version
- 1 1/2 tbsp tomato paste
- 1/2 tsp dried rosemary or 1 1/2 tsp fresh rosemary leaves
- 1/4 tsp sea salt
- 3/4 – 1 cup green onions sliced
- 1/2 cup sun-dried tomatoes not oil-packed; preferably pre-sliced – or, chop before adding to processor, see note
- 1 1/2 cups cooked quinoa cooled first; can substitute brown rice
- In a food processor, add almonds, garlic, balsamic, tamari, tomato paste, rosemary, and salt. Puree until the nuts are very finely ground, and becoming a little sticky. Be sure to grind them fine enough so that the almonds release some oils and become a little ‘sticky’, that will help bind the burgers – you don’t want almond butter, but a very fine meal that is becoming clumpy. Then add green onions and sun-dried tomatoes and pulse through until the mixture becomes dense and is starting to hold together. Add quinoa and process/pulse through again until well incorporated. Remove blade, and shape into patties (or refrigerate first for 1/2 hour, helps make easier to shape patties). To cook, heat a non-stick skillet over medium heat. Cook patties, about 5-7 minutes on first side, and then another 3-5 minutes on second side until golden brown. These patties hold their shape well, but if they are flipped a lot and overcooked they become more crumbly and dry. Serve with fixings of choice. Makes about 6 patties.
If you have the Plant-Powered 15, please tell us what YOUR favorite recipe is! And, what tops your burgers – any special condiments or topping?
I don’t have any almonds but I do have almond flour. How much almond flour should I start with? Thanks. ps thanks for the tasty recipes from the Food Revolution Summit.
Hi Shari, thanks for that kind note about the recipes from the summit.
I would go with about 3/4 cup of almond flour for a cup of almonds, so here try 1 1/2 cups almond flour. Hope you love these!
Fantastic, very flavorful and they do stick together. Omitted the onion and added chopped mushrooms and olives. I also used sundried tomato in oil, that is what I had. Worked great. One of my new favorites.
Daugter is vegetarian but very picky (teenager) and won’t try the sun dried tomatoes. Could I substitute with red peppers?
Hi Denise, the tomatoes get worked into the mixture, so it’s unlikely she will notice them (not full pieces as they usually are in dishes). They add to the ‘umami’ flavor here, but if you don’t use them, try substituting a couple tbsps of olives (if you like the flavor) or another tbsp of tomato paste and a pinch more salt. Enjoy!
Dreena! These were family favourites and approved by our entire crew of neighbours (we have plant-powered potlucks with our plant based friends on the cul-de-sac). Thank you for sharing your culinary creativity!!
Please set up your PRINT button so it only prints the recipe. As it is set up now, I ended up with 32 pages of the recipe and all comments!
I’ll look into it, Jim. You could also check your “print options” to print a range of pages (ie with the recipe) rather than the entire post!
I just made these burgers for my husband and his friend. They were raving about how flavorful they are and how well they held up compared to most veggie burgers. The depth of flavor is amazing. And other than cooking up the quinoa, these are incredibly fast to pull together for a healthy meal. My husband declared this his favorite veggie burger recipe yet! Will definitely become a regular. Now I need to try the sneaky chickpea burgers!
Excellent! Delighted to read this, thank you Lauren.
I don’t usually leave comments but I made these from your PPf cookbook tonight and they were amazing. My three kids and husband loved them. They stayed together better than any veggie burger I’ve ever made! Thank you.
Hi Karen, I’m happy you chose to leave this comment, then! This is so fabulous to read, thank you!
Oh, I just saw this, Dreena! I’m going to be making these tomorrow. I will try your suggestion. I wondered, do you have the calorie stats on these? I love them soooo much!
Made these burgers, these were fabulous! 🙂 thank you so much for the recipe. I love these and your mushroom pecan burgers
Could I use a regular onion instead of green onions? I don’t really care for green onions.
I’ve been loving your veggie burger recipes in your let them eat vegan cookbook. Thanks for the recipe, can’t wait to try this one!
Thanks Anna. You can, but use quite a bit less, as it has a stronger, more intense flavor than green onion. You could also saute first if you want, I just like skipping that step. 🙂
Farah Wolfe says
I have made a million and one veggie burgers that claim to be “the best” by reviewers, but this truly IS the best one ever. Who would have thought? Almonds & quinoa? Amazing! Thank you Dreena!! You are the vegan kitchen whisperer.
Hah, quite love the vegan kitchen whisperer, Farah! And glad you love this recipe. 🙂
I have made these several times and they are delicious. However, mine don’t stay together as a burger, rather they end up being sloppy joes. I even try the Ener-g Egg Replacer to try to get them to stay in burger form. Any thoughts?
Hi Marcine, thanks for the note, glad you enjoy the flavour! Sorry the texture isn’t working for you. You may try pureeing the almonds longer. They need to be very fine. Once they become quite fine and you puree in the other ingredients, they start to bind, much like a nut butter would. Does that help at all?
Rachel Page says
I am newer vegan and these were just right for my inexperience! Thank you!
These are FANTASTIC! Thank you!
Kathy Duncan says
What can you use in place of Tamari?
Just want you to know I made these yesterday. Amazingly great! I’ll be making them again 🙂
Can these be grilled? How would you recommend grilling for a BBQ.
Hi Julie, yes, they can. You will want to be sure the grill is oiled so they won’t stick, and try not to flip too often (just once/twice). You can also pop on a grill tray if you prefer (I use a ceramic one with parchment to grill things like chickpeas)! Good luck and enjoy.
What can be used in place of tomatoes since I have to avoid all nightshade vegetables?
Julie M says
Funny enough, I made these last night and the whole family loved them, including our 5 and 3 year olds. They turned out looking just like the photo. Make these!
Julie M says
I did use oil packed sun dried tomatoes since I already had them on hand. They seemed to work just fine. I did pat off some of the oil first though.
Noah Laith says
Do you have any alternative to dried rosemary leaves? I’d like to give this a try but don’t have it.
You can simply omit them, Noah. There’s not a lot in the recipe.
Ooh, glad I came across this recipe. Those burgers look good, and I often prefer the texture of quinoa. Great, thanks for sharing this!
Sharon McRae says
Hi Dreena, if I wanted a lower fat version if these, do you think beans could be substituted for half of the almonds? Looks delicious! Thanks!
Hi Sharon, realize I’m late to reply! I’d try a different burger, since these rely on almonds as a main ingredient. I’d suggest either my “Sneaky Chickpea Burger” or “Mediterranean Bean Burgers”. Those are both quite low-fat. Good luck!
Mary Ann says
Hi Dreena! These are by far the best plant based burgers I’ve ever had. Family and fiance LOVE them! I was wondering if you’ve ever made them into “meat”balls and if so, how did you do it? Any tips and tricks to pass along? Thanks SO much for all you do!
Delighted to hear that, thanks Mary Ann. You can def make into balls, I use a small cookie scoop, about 11/2 tbsp each, bake at 375 about 18-20 mins. Enjoy!
Janet Paula says
What do you suggest for substituting sun-dried tomatoes in your recipe? I usually don’t have them at home.
Janet, the sun-dried tomatoes are a big flavor element in these burgers, so I’d hold off on making them until you can pick some up – worth it! 🙂
Just looking at those burgers makes me drool, man, I think I’m getting hungry! I think that’s awesome that these burgers don’t have any beans in them like most burgers do.
I’m 18 and just started my own food blog and it’s been a fun challenge. I’m at: aglutenfreelovestory.blogspot.com
Corrin Radd says
Made these today–they’re like “meat”loaf burgers and that’s a very good thing. Great with sliced avocado on top.
Tiana Gustafson says
Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at TianaGustafson.com. As Arnold says “I’ll be back” 🙂 Thanks again!
My boyfriend and I have been eating plant strong for just over a month now, and these burgers were by far the best food we’ve had yet! I made them exactly as stated in the recipe. No need to ever buy store bought veggie burgers now! 🙂 I put the remaining 4 patties in the freezer in hopes that they’ll be just as good as the first round. Thank you for the wonderful dinner!
I have made a number of different veggie burgers but these are far and away the BEST. Wow! They’re so flavorful, and so easy to make. Truly delicious! I have the ‘Plant Powered 15’ e-book and have tried 7 of the recipes so far. I love the Creamy House Dressing (among others)! Thanks for making vegan-oil free so delicious, and so easy!
That’s SO awesome, thank you Dorothy! Appreciate the enthusiastic feedback. 😀
Deborah Davis says
I am so pleased to have found your recipe on the Meatless Monday Blog hop. I too eat a vegan, plant based diet and I love to try new recipes like your Unami Almond Quinoa and Sundried Tomato Burger. Can’t wait to make them and eat them!
Hi Deborah! Glad to connect with you via Stephanie’s blog hop, hope you enjoy browsing my recipes. 🙂
Sandra @ The Adored Home says
Joining you from the Meatless Monday Blog Hop! What a yummy recipe! I will be trying this for sure! I am now following you on all social media. Hope you will stop by and do the same!
The Adored Home
Hi Sandra, thanks for connecting! I’m just now catching up (sorry!)… Going to check out your blog now. Thx!
Mindy Howell says
Hi Dreena! My daughter turned me onto your site earlier this year, so i’ve been following you for awhile now. Imagine my surprise when I posted right behind you on the new Meatless Monday blog hop! I can hardly wait to try this recipe. I’m always on the look out for new meatless “burgers”. That sauce looks awesome too.
Thanks for posting!
I can’t wait to try these. My husband enjoys nut burgers at some local vegan restaurants and has been asking me to try and make some at home. Thank you so much for sharing this recipe!
Has anyone tried baking them? What temp and how long?
I don’t use oil and all my pans are stainless steel (I don’t have any nonstick pans and I have an induction cooktop) so I’m not sure if I can pan fry them without oil in a stainless steel pan if they will hold together.
Has anyone tried? I really want to give this recipe a try soon!
for sure, they can be baked Mar! Place on a baking sheet lined with parchment, and bake at about 400 for 8-10 mins each side.
Thanks, I made them tonight. I halved the recipe and made 9 sliders (because that’s the size bread I had). The quinoa I had was already cooked together with farro so I used that but I used a bit less, since the farro grain is larger. I baked the sliders and they smelled so good while they were cooking, and they tasted great too.
That tahini-ketchup sauce is a definite winner. I’m from PR and we make mayo-ketchup for our tostones, with just three ingredients: mayonnaise, ketchup, and garlic.
I haven’t had it in such a long time but no problem cause now I can have tahini-ketchup instead and I’m so happy!!
Christine Dellutri says
Just made these and they were very tasty. My only question is mine did not hold together well. I used brown rice and did refrigerate for 30 min but when I put them in the pan and went to flip them they fell apart. Not sure what I did wrong any suggestions for next time.
Hi Christine, it might be that they needed a little more time to puree – either the almonds or the whole mix. If you make them again, puree the almonds fine, and then be sure the entire mix is sticky and can form when pressed in your hand before refrigerating. The mix gets sticky when the almonds/grains combine enough with the processing. Let me know if that helps/makes sense! 🙂
Elizabeth Kizer says
These really are the best veggie burgers I have ever had. I make them, shape them, freeze them, then grab one out in the morning, pan fry for about 6 minutes on each side, then pack them in my (and my husband’s) lunch and then we warm them up in the microwaves at work. I recommend them to everyone I know, great creation!! (also I have found that any sort of onion will substitute for the green onion) I top them with your Wonder Spread…also an excellent recipe!
Tami @Nutmeg Notebook says
This look just like the recipe I have been searching for. There is a vegan drive in the next town over that has the best nut burgers and my hubby has been asking me to try and duplicate it. I think your recipe sounds like a good start!
I am new to the plant based diet and having so much fun discovering new favorite recipes. It looks like your blog is going to be a favorite!
Mary Ann says
I’ve made these before and they are AMAZING! I decided to make them for our Fourth of July BBQ. Any tips for cooking them on a grill? Will they still hold together? Thanks 🙂
Glad to hear it Mary Ann! I haven’t grilled them myself, but they are pretty firm so as long as your grill plates are well oiled, should be all good!!
I made your living ceasar dressing yesterday from one of the erarlier cookbooks turned yummy. I substituted another sea vegetable in place of the one you included in the cookbook and added extra garlic because I roll that way. Yumms yumms. I will have to double the recipe in the future and keep in my fridge who needs bottled dressing?
Danielle P. says
I made these for dinner: OOOOO MAMMY!!!!! 🙂 Absolutely delicious!
I ended up with 7 patties, so there’s plenty of leftovers and I might even freeze some for later.
Sarah C. says
Thanks for posting this recipe – I’m excited to try it out, as I’ve been looking for a bean- and wheat-free burger recipe (I’m on a FODMAPs elimination diet), and I just happen to have all the ingredients for this already! I’m going to try freezing some after shaping the patties. Have you tried that yet? I do it with all my other veggie burger recipes, so I’m hopeful it will work well with this one too!
Hi Sarah, you bet! You can freeze these, like most of my veg burgers. Shape patties, don’t cook, then separate with small pieces of parchment paper in an airtight container. Works like a charm. 🙂 Enjoy!
Hi. Just started making this recipe and it appears that my food processor doesn’t have a large enough bowl for everything. Can anyone tell me what size bowl you used? I think mine is just about 4 cups. I tried doing it piecemeal, but that won’t work once I add the quinoa, and it’s not really turning the nut mixture into a fine meal. Putting everything in the fridge and getting a new processor. Any suggestions please? This is so frustrating. I will say that what I attempted to process so far….before adding the green onions and sun-dried tomatoes, tastes delicious. Nuts aren’t chopped enough though. Can’t wait to cook it right. 🙂
Hi Shellie, I now have a very large processor (I posted about it here: http://bit.ly/WZIgTn) but before that I used my 12-cup processor. Most standard processors are about 12-cups. It’s really irksome I know to try and work out the mix in batches in a smaller processor!! Hope it worked out ok, and most importantly – yummy!! 😀
Wow, Dreena, these just look SO. AMAZING. Cannot wait to try them. Gorgeous photos, too!
Now whenever I read your recipe headnotes, I think about your awesome panel at VVC on The Art of Recipe Writing 😀
These look incredible! I missed out on the goodness of sundried tomato growing up, due to my mum’s allergies. Time to make up for lost, well, time?
You are a doll, Hannah, thanks for coming to my panel and for reminiscing here! I love that Aussies use the term “mum”, I have a few friends in Australia, and when I hear that it always makes me smile. And, yes, time to play ketchup! ha 😉
I have yet to try this recipe since winning the ebook in your Gratitude giveaway! Now that you’ve reminded me, I will ASAP!
john hartil says
Wow ~ looks like this will be my Sunday brunch
Moi Contre La Vie says
This looks downright sinful! I can’t wait to make this over the weekend! 🙂
A. Cook says
I currently have a glut of almonds in my kitchen so these burgers will be on the menu very soon. Thank you for sharing this recipe!
Also, that slice of yellow tomato under the patty in the second picture looks ridiculously inviting! A pile of toppings (lettuce, tomato, red onion, and of course avocado!) is a must for a good burger.
vanessa sheren says
Thank you so much for posting a bean-free burger recipe! I have found that I don’t do so well with legumes (or most grains, for that matter), but almonds and quinoa and I get along famously, so this is perfect 🙂
I think umami is definitely the right word to describe these beauties. I bet the flavours and textures are incredible.
I’ve been away without my food processor for months but I’m back in my own kitchen now so I’m going to have to make all the recipes I haven’t been able to! I’ve got a few of your burgers on the list! Thanks so much for sharing.
These looks so good! I made the chickpea pumpkin seed burgers tonight, and these look just as delicious!
Gosh, that burger patty flavors sound perfect!
I agree with Kristina, that ketchupy tahini sounds like a great sauce for all burgers.
Thank you Richa! I had to link through to see your Baked Coconut Crusted French Toast… the name was so inviting. And, the photo is even more inviting – wow, really nice!!
Alysa Cohen says
I don’t know if I’ve ever seen sundried tomatoes that are not packed in oil. Could I use them or would really change the recipe?
For sure you can use them Alysa, I would recommend that you rinse them first, to remove some of the prominent marinating flavors. Then, pat them dry well. The burgers may be slightly more moist using them, but shouldn’t affect overall consistency very much. Enjoy!
These have become one of my favourite veggie burgers, Dreena! I enjoy slicing them up and adding to my salads. It’s so lovely of you to share the recipe with your readers.
Btw, the photo I took includes the wonder spread – you can see it peeking out above the red onion 🙂
I’m so pleased to hear that Nicole!! It’s an extra compliment when the food photographer loves the recipes. 😀
I *thought* it might be the Wonder Spread… wasn’t entirely certain, thought it could have been the Green Goddess Dressing too. Thanks for making it look so beautiful! xo
I am going to try that tahini – ketchup sauce immediately – these burgers sound so flavorful, perhaps I just need to make all of this for dinner tonight. Thank you!
Fantastic! Hope you like the burgers… and the ketchup-y tahini sauce, Kristina! 😀