I’m not gonna lie, if there’s one thing I miss since going meat-free, it’s a juicy burger. Especially whenever I encounter the unmistakable, enticingly savory aroma of a good cookout. Thankfully, I’m quickly snapped back into reality by the sobering thought of greasy, saturated fat congealing in my arteries, and the heavy, lethargic feeling that accompanies forcing my body to absorb ground up corn-fed cow flesh. Still hungry?
Well, here is a wonderfully satisfying alternative, complete with a delicious full flavor and slam packed with nutrients. I never imagined that the comfort of a hearty burger could come with so much clean-feeling goodness. I also never thought such an interesting combination of plant based ingredients could blend and bake into such pure burger bliss… so let’s get to it.
- 1 egg (or your favorite vegan egg substitute)
- 2 Tbs. all-purpose flour (I used Bob’s Red Mill Gluten Free baking powder- worked great)
- 2 Tbs. almond butter
- 1 1/2 tsp. white wine vinegar
- 1 1/2 cups cooked quinoa
- 1/2 cup grated sweet potato
- 1/4 cup jalapeño pepper, chopped
- 1/2 10 oz. pkg. frozen spinach, thawed and dried
- 1/4 cup sun-dried tomatoes, chopped
- 2 Tbs. diced red onion
- 1/4 cup cilantro, chopped
- 2 garlic cloves, minced
1. Preheat oven to 400F, coat baking sheet with cooking spray or line with parchment paper. Combine egg, flour, almond butter, and white wine vinegar in bowl.
2. Stir in all remaining ingredients and mash mixture together until able to hold shape. Scoop out desired amount and pat into cakes with wet hands. (I used 1/4 cup patties which made 8 burgers).
3. Bake on sheet for 15 minutes. Turn patties once, then bake another 10 minutes, or until browned.
Enjoy these on a toasted bun with your favorite burger fixins, a pita pocket with hummus, or like I did, straight out of the oven…
… and just like that, my lingering attachment to the burger fantasy has been cured forever, and replaced with something… well, amazeballs.