Featured PP15 Recipe: Umami Almond, Quinoa, and Sundried Tomato Burgers (vegan, gluten-free, oil-free)

 

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!)

Plant-Powered 15 ebook

Plant-Powered 15 ebook

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! Top with sliced avocado, or the Wonder Spread from the PP15 ebook.

Enjoy…

Umami Almond, Quinoa, and Sun-Dried Tomato Burger by Dreena Burton #vegan #glutenfree

Umami Almond, Quinoa, and Sun-Dried Tomato Burgers gluten-free, oil-free, soy-free option

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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?

 

Comments

  1. marcine says

    Oh, I just saw this, Dreena! I’m going to be making these tomorrow. I will try your suggestion. I wondered, do you have the calorie stats on these? I love them soooo much!

  2. Anna says

    Made these burgers, these were fabulous! :) thank you so much for the recipe. I love these and your mushroom pecan burgers

  3. Anna says

    Hi Dreena,

    Could I use a regular onion instead of green onions? I don’t really care for green onions.

    I’ve been loving your veggie burger recipes in your let them eat vegan cookbook. Thanks for the recipe, can’t wait to try this one!

    • Dreena says

      Thanks Anna. You can, but use quite a bit less, as it has a stronger, more intense flavor than green onion. You could also saute first if you want, I just like skipping that step. :)

  4. Farah Wolfe says

    I have made a million and one veggie burgers that claim to be “the best” by reviewers, but this truly IS the best one ever. Who would have thought? Almonds & quinoa? Amazing! Thank you Dreena!! You are the vegan kitchen whisperer.

  5. Marcine says

    I have made these several times and they are delicious. However, mine don’t stay together as a burger, rather they end up being sloppy joes. I even try the Ener-g Egg Replacer to try to get them to stay in burger form. Any thoughts?

    • Dreena says

      Hi Marcine, thanks for the note, glad you enjoy the flavour! Sorry the texture isn’t working for you. You may try pureeing the almonds longer. They need to be very fine. Once they become quite fine and you puree in the other ingredients, they start to bind, much like a nut butter would. Does that help at all?

    • Dreena says

      Hi Julie, yes, they can. You will want to be sure the grill is oiled so they won’t stick, and try not to flip too often (just once/twice). You can also pop on a grill tray if you prefer (I use a ceramic one with parchment to grill things like chickpeas)! Good luck and enjoy.

  6. Julie M says

    Funny enough, I made these last night and the whole family loved them, including our 5 and 3 year olds. They turned out looking just like the photo. Make these!

    • Julie M says

      I did use oil packed sun dried tomatoes since I already had them on hand. They seemed to work just fine. I did pat off some of the oil first though.

    • Dreena says

      Hi Sharon, realize I’m late to reply! I’d try a different burger, since these rely on almonds as a main ingredient. I’d suggest either my “Sneaky Chickpea Burger” or “Mediterranean Bean Burgers”. Those are both quite low-fat. Good luck!

  7. Mary Ann says

    Hi Dreena! These are by far the best plant based burgers I’ve ever had. Family and fiance LOVE them! I was wondering if you’ve ever made them into “meat”balls and if so, how did you do it? Any tips and tricks to pass along? Thanks SO much for all you do!

    • Dreena says

      Delighted to hear that, thanks Mary Ann. You can def make into balls, I use a small cookie scoop, about 11/2 tbsp each, bake at 375 about 18-20 mins. Enjoy!

    • Dreena says

      Janet, the sun-dried tomatoes are a big flavor element in these burgers, so I’d hold off on making them until you can pick some up – worth it! :)

  8. says

    Just looking at those burgers makes me drool, man, I think I’m getting hungry! I think that’s awesome that these burgers don’t have any beans in them like most burgers do.

    I’m 18 and just started my own food blog and it’s been a fun challenge. I’m at: aglutenfreelovestory.blogspot.com
    Melanie recently posted..Banana Bread SmoothieMy Profile

  9. Corrin Radd says

    Made these today–they’re like “meat”loaf burgers and that’s a very good thing. Great with sliced avocado on top.

  10. says

    Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at TianaGustafson.com. As Arnold says “I’ll be back” :) Thanks again!

  11. April says

    My boyfriend and I have been eating plant strong for just over a month now, and these burgers were by far the best food we’ve had yet! I made them exactly as stated in the recipe. No need to ever buy store bought veggie burgers now! :) I put the remaining 4 patties in the freezer in hopes that they’ll be just as good as the first round. Thank you for the wonderful dinner!

  12. says

    I have made a number of different veggie burgers but these are far and away the BEST. Wow! They’re so flavorful, and so easy to make. Truly delicious! I have the ‘Plant Powered 15′ e-book and have tried 7 of the recipes so far. I love the Creamy House Dressing (among others)! Thanks for making vegan-oil free so delicious, and so easy!

  13. says

    Has anyone tried baking them? What temp and how long?

    I don’t use oil and all my pans are stainless steel (I don’t have any nonstick pans and I have an induction cooktop) so I’m not sure if I can pan fry them without oil in a stainless steel pan if they will hold together.

    Has anyone tried? I really want to give this recipe a try soon!
    Mar recently posted..The good, the bad, and the uglyMy Profile

    • Dreena says

      for sure, they can be baked Mar! Place on a baking sheet lined with parchment, and bake at about 400 for 8-10 mins each side.

      • says

        Thanks, I made them tonight. I halved the recipe and made 9 sliders (because that’s the size bread I had). The quinoa I had was already cooked together with farro so I used that but I used a bit less, since the farro grain is larger. I baked the sliders and they smelled so good while they were cooking, and they tasted great too.

        That tahini-ketchup sauce is a definite winner. I’m from PR and we make mayo-ketchup for our tostones, with just three ingredients: mayonnaise, ketchup, and garlic.

        I haven’t had it in such a long time but no problem cause now I can have tahini-ketchup instead and I’m so happy!!
        Mar recently posted..The good, the bad, and the uglyMy Profile

  14. Christine Dellutri says

    Just made these and they were very tasty. My only question is mine did not hold together well. I used brown rice and did refrigerate for 30 min but when I put them in the pan and went to flip them they fell apart. Not sure what I did wrong any suggestions for next time.

    Thanks…

    • Dreena says

      Hi Christine, it might be that they needed a little more time to puree – either the almonds or the whole mix. If you make them again, puree the almonds fine, and then be sure the entire mix is sticky and can form when pressed in your hand before refrigerating. The mix gets sticky when the almonds/grains combine enough with the processing. Let me know if that helps/makes sense! :)

  15. 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!

  16. 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!
    Tami @Nutmeg Notebook recently posted..Lake Sylvia HikeMy Profile

  17. 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!!

  18. 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?

  19. 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.

  20. 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!

  21. 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!! 😀

  22. 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 😉

  23. says

    I currently have a glut of almonds in my kitchen so these burgers will be on the menu very soon. Thank you for sharing this recipe!

    Also, that slice of yellow tomato under the patty in the second picture looks ridiculously inviting! A pile of toppings (lettuce, tomato, red onion, and of course avocado!) is a must for a good burger.
    A. Cook recently posted..Not Yo Mama’s Happy MealsMy Profile

  24. says

    Thank you so much for posting a bean-free burger recipe! I have found that I don’t do so well with legumes (or most grains, for that matter), but almonds and quinoa and I get along famously, so this is perfect :)

  25. says

    I think umami is definitely the right word to describe these beauties. I bet the flavours and textures are incredible.
    I’ve been away without my food processor for months but I’m back in my own kitchen now so I’m going to have to make all the recipes I haven’t been able to! I’ve got a few of your burgers on the list! Thanks so much for sharing.
    Emma recently posted..I’ve moved!My Profile

    • Dreena says

      Thank you Richa! I had to link through to see your Baked Coconut Crusted French Toast… the name was so inviting. And, the photo is even more inviting – wow, really nice!!

  26. Alysa Cohen says

    I don’t know if I’ve ever seen sundried tomatoes that are not packed in oil. Could I use them or would really change the recipe?

    • Dreena says

      For sure you can use them Alysa, I would recommend that you rinse them first, to remove some of the prominent marinating flavors. Then, pat them dry well. The burgers may be slightly more moist using them, but shouldn’t affect overall consistency very much. Enjoy!

  27. says

    These have become one of my favourite veggie burgers, Dreena! I enjoy slicing them up and adding to my salads. It’s so lovely of you to share the recipe with your readers.

    Btw, the photo I took includes the wonder spread – you can see it peeking out above the red onion :)
    Nicole recently posted..Gluten-free marbled banana breadMy Profile

    • Dreena says

      I’m so pleased to hear that Nicole!! It’s an extra compliment when the food photographer loves the recipes. 😀

      I *thought* it might be the Wonder Spread… wasn’t entirely certain, thought it could have been the Green Goddess Dressing too. Thanks for making it look so beautiful! xo

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