Sundried Tomato Almond Burger
Not just an ordinary veggie burger - almonds, rosemary and sun-dried tomatoes make this veggie burger very "special!" Easy to prepare and pleasing to the taste buds!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 2 cups raw almonds
- 1½ tablespoons tomato paste
- ½ teaspoon dried rosemary or 1½ teaspoons fresh rosemary
- ¼ teaspoon sea salt
- 1 small-medium clove garlic
- 2 tablespoons rice wine vinegar or balsamic vinegar
- 1 tablespoon tamari or coconut aminos
- 1 cup sliced green onions
- ½ cup sun-dried tomatoes soft tomatoes are best
- 1½ cups cooked quinoa
Preheat oven to 350 degrees.
In a food processor, add the almonds, tomato paste, rosemary, sea salt, garlic, vinegar and tamari. Puree until very finely ground. You will want a sticky texture.
Add the green onions and sun-dried tomatoes and pulse through until the mixture becomes dense and starts to hold together. Add the quinoa and process/pulse through again until well incorporated.
Refrigerate for ½ hour.
After chilling, take out scoops of the mixture and form burgers in your hands. I used a generous ice cream scoop and then formed the patties with my hands.
Place patties on a parchment lined baking sheet and bake for 20 minutes. (I added the baking step because we like our burgers to be more done inside. You can always skip this step and go directly to cooking the patties on the stovetop.)
Remove patties from oven and then place on a non-stick skillet over medium-heat. Cook each side for 5-7 minutes or until golden brown.
Serve with fixings of your choice. I went with avocado (yum!), while hubby went with jalapeno peppers!