Umami Sun-Dried Tomato and Almond Burgers
Reprinted from Plant-Powered Families by Dreena Burton (BenBellaBooks, 2015).
What You'll Need
2 cups raw almonds
1½ Tbsp tomato paste
½ tsp dried rosemary or 1½ tsp fresh rosemary
¼ tsp sea salt
1 garlic clove
2 Tbsp balsamic vinegar
1 Tbsp tamari or coconut aminos
¾–1 cup sliced green onion
½ cup sun-dried tomatoes, pre-sliced or chopped
1½ cups cooked and cooled quinoa or brown rice
How to Make It
1 In a food processor, add the almonds, tomato paste, rosemary, sea salt, garlic, balsamic vinegar, and tamari. Puree until the nuts are very finely ground. 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.
2 Then add the green onion 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, as it helps make it easier to shape the patties.
3 After chilling, take out scoops of the mixture and form burgers in your hands. I scoop generously with an ice cream scoop, roughly ⅓ – ½ cup for each.
4 To cook, heat a nonstick skillet over medium heat. Cook the patties for 5–7 minutes on the first side and then another 3–5 minutes on the 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.
5 Serve with the fixings of your choice.
Some varieties and brands of sundried 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 (be sure to fully drain and pat dry before adding to the processor).
You can also use low-sodium soy sauce as a substitution for tamari.
Copyright 2022 Center for Nutrition Studies. All rights reserved.