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Umami Almond, Quinoa, and Sun-Dried Tomato Burgers

These have fast become one of my FAVE plant-powered burger recipes! The flavor is full of umami depth from the nuts, tamari, and sun-dried tomatoes. They taste fantastic paired with sliced avocado in burger buns or wrapped in whole-grain tortillas!
Course burgers, Main Course


  • 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.


Sun-dried tomato note: Some varieties/brands of sun-dried tomatoes can be very tough and hard, and others quite soft. If the ones you have are soft, go ahead and add them straight - but if they are very hard, it is useful to soak them in boiling water for a few minutes to soften (fully drain and pat dry before adding to processor).