#MeatlessMonday Sun-Dried Tomato & Almond Burgers

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Are you looking for a vegan alternative for a summertime barbecue classic? These savory burgers help you reduce your meat intake by making a smart swap with sun-dried tomatoes and almonds.

Learn how to make Carmel Baronoff’s #MeatlessMonday Sun-Dried Tomato & Almond Burgers:

A vegan alternative for a summertime BBQ classic

1. Blend almonds, tomato paste, rosemary, sea salt, garlic, vinegar, and coconut aminos in a food processor until finely ground.

2. Once the almond mix has released oils and is sticky enough to bind a burger, add green onions and sun-dried tomatoes. Pulse until dense and well-mixed.

3. Add the cooled quinoa and process until fully mixed.

4. Refrigerate the mix for a half hour minimum or overnight if desired.

5. Divide mixture into four and form burgers in your hands.

6. Heat a nonstick skillet (non-toxic) to medium heat and cook the burgers for 6 minutes on one side and an extra 5 minutes on the second side until crisp and lightly browned.

7. If oven-cooked is preferred, bake on a parchment paper-lined tray at 400 for 10 minutes, flip and bake for an additional 10 minutes.

8. Serve on a whole-grain bun or lettuce wrapped with your favorite toppings.

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