Quinoa Veggie Burger

 

This post will be short and sweet because 1. it’s my first (half) day off in 10 days! and 2. It is absolutely gorgeous outside and I refuse to be cooped up any longer!  This burger is so easy to make, gluten and dairy free, and vegetarian!  Don’t be scared of the healthiness of it, I promise it is super tasty!  It is great on its own or over a bed of dressed greens for the perfect summer lunch!  Also, the sauce is great as a topping for many other dishes!

Veggie Burger: Makes 8

Cook 1 cup of quinoa according to package  and cooled

1 cup of almond meal (whole almonds food processed into almost a flour texture)

2 cloves garlic

1 red pepper

1/2 onion

1 large carrot

2 cups shredded sweet potatoes

1 cup corn

1 cup peas

handful of basil, chopped

1 teaspoon smoked paprika

2 eggs

salt and pepper to taste

Preheat your oven to 400 degrees.  In a food processor blend the garlic, onion, pepper, and carrot.  In a large sauté pan over medium heat, add olive oil and cook down the onion mixture until most of the liquid has evaporated.  Add shredded sweet potatoes and cook for 3 more minutes, add corn and peas and cook for another 5 minutes.  In a mixing bowl combine cooked onion mixture, quinoa, chopped basil, and the almond meal.  Add salt, pepper, and paprika.  Before adding the eggs, taste the mixture to test flavor.  Once it is to your liking, add eggs and mix all together (mixture will feel wet).  Form into patties and place on a parchment lined cookie sheet.  Cook for about 25 minutes or until the burger feels more dried out.  Enjoy hot, or cold with sauce.

Avocado Sauce:

1 shallot

3 avocados

juice from 3 lemons

1 tablespoon olive oil

salt and pepper

In a food processor combine all ingredients and blend until smooth.