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?
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 🙂
Dreena says
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!!
Cancan says
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.