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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…

5 from 3 votes Print 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! 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. Recipe Notes 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).

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?