Umami Sun­Dried Tomato and Almond Burgers (Dreena Burton)

We are delighted to feature a recipe from Dreena Burton, the cookbook author of Plant- Powered Families.  Dreena shares over 100 delicious, whole foods, plant-based recipes that have all been taste-tested by her 3 children. Dreena has also written 4 bestselling cookbooks and is a recipe contributor for well-known plant-based websites including Forks Over Knives, KrisCarr.com, and PCRM.

INGREDIENTS
Makes about 6 patties
2 cups raw almonds
1 1/2 tablespoons tomato paste
1/2 teaspoon dried rosemary or 1 1/2 teaspoons fresh rosemary leaves
1/4 teaspoon sea salt
1 small‐medium clove garlic, cut into quarters
2 tablespoons balsamic vinegar
1 tablespoon tamari or coconut aminos
3/4–1 cup sliced green onion
1/2 cup sun‐dried tomatoes (pre‐sliced, or chopped before adding to processor; see note)
1 1/2 cups cooked and cooled quinoa (can substitute brown rice)

INSTRUCTIONS
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 1/2 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 1/3–1/2 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. Serve with the fixings of your choice.

* Sun­Dried Tomatoes Note: 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).

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RECIPE COURTESY of DREENA BURTONA (plantpoweredkitchen.com)

Dreena Burton has been vegan for almost 20 years, in that time writing five bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” to create healthy, delicious food for the whole family. Dreena is one of the pioneering vegan cookbook authors, with a loyal following and reputation for reliable, wholesome recipes. Dreena has appeared on television and radio, and is a recipe contributor for well-known sites including Forks Over Knives, KrisCarr.com, and PCRM. She has written for Yoga Journal, Today’s Parent, VegNews, and has been featured in other publications including First magazine.

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