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. (Can I pause a moment to thank you for that? I LOVE hearing your recipe feedback, favorites, suggestions, modifications, etc. 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 Sun-Dried Tomato and Almond 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 meat-free burgers irresistible!
What’s that sauce on top, you say? Well, it’s a very simple 3-ingredient sauce: tahini, ketchup, and water! I don’t have the proportions on hand right now, but just work with it yourself and give it a try. Start by mixing the tahini and ketchup. It will be thick and pasty. Add a touch of water until it thins out. Taste, and add more ketchup as you like – and as you think your kiddos will like! You can also add other seasonings like a touch of salt, red wine vinegar, hot sauce, or smoked paprika. Have fun with it! It’s a great alternative to vegan mayonnaises (if you aren’t into those). A couple of other dynamite alternatives to mayonnaise are in the PP15 ebook: the Creamy House Dressing and the Wonder Spread.
Of course, if you don’t want to make ANY sauce yourself, you can always rely on my go-to burger sidekick: sliced avocado. Yeah, baby!
Umami Almond, Quinoa, and Sun-Dried Tomato Burgers gluten-free, oil-free, soy-free option
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!
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).
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?
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