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.
Enjoy…
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
Ingredients
- 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
Instructions
- 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.
Notes
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?
Jen says
These looks so good! I made the chickpea pumpkin seed burgers tonight, and these look just as delicious!
Richa says
Gosh, that burger patty flavors sound perfect!
I agree with Kristina, that ketchupy tahini sounds like a great sauce for all burgers.
Dreena says
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?
Dreena says
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!
Nicole says
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 🙂
Dreena says
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
Kristina says
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!
Dreena says
Fantastic! Hope you like the burgers… and the ketchup-y tahini sauce, Kristina! 😀