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?
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!
Dreena says
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!
Shellie says
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. 🙂
Dreena says
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!! 😀
Ricki says
Wow, Dreena, these just look SO. AMAZING. Cannot wait to try them. Gorgeous photos, too!
Hannah says
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?
Dreena says
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 😉
Suzanne says
I have yet to try this recipe since winning the ebook in your Gratitude giveaway! Now that you’ve reminded me, I will ASAP!