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?
Cathy says
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.
Denise says
Daugter is vegetarian but very picky (teenager) and won’t try the sun dried tomatoes. Could I substitute with red peppers?
Dreena says
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!
Michelle says
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!!
Jim says
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!
Dreena says
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!
Lauren says
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!
Dreena says
Excellent! Delighted to read this, thank you Lauren.