Quest for a meatless burger!

UMAMI SUN-DRIED TOMATO AND ALMOND BURGER

Recently we decided to try some of those Ives all veggie burgers. In my opinion they taste alright but still processed, my oldest son Brayden on the other hand devoured them and claimed they are his new favourite meal. I am alright with having them once in a while as a treat but my husband on the other hand insisted they make his stomach hurt. That led us to a search for home made vegan burgers.

We tried one kind, and I can't remember the name now. Brayden did not enjoy them so we just kept on moving along. I was looking through my Plant-Powered Families cook book and saw a burger recipe that looked so good. It was called the Umami sun-dried tomato and almond burger! Of course I had to give it a try, since I was super determined to find a burger everyone would love.

These burgers smelled so good right from the start. As soon as everything was mixed, you could smell the scent of sundried tomato so strongly, you knew they were going to be good. Of course we made them with homemade buns and oven baked cauliflower. I loaded mone up with a variety of veggies and sauces. As soon as I took a bite, I knew I was going to devour the whole thing. Brayden loved them too. The whole family liked them. The kids even took them to school the next day.

If you are looking for an easy yet delicious burger recipe, I would highly recommend giving these bad boys a try. We were definately all super satisfied and we will definately be making these again.

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**RECIPE**

Ingredients:

•2 Cups raw almonds
•11/2 tbsp tomato paste
•1/2 tsp dried rosemary
•1/4 tsp sea salt
•1 small clove garlic, cut into quarters
•2 tbsp balsamic vinegar
•1 tbsp soy sauce or tamari
•1 Cup sliced green onion
•1/2 Cup sun-dried tomatoes (sliced and chopped)
•1/2 Cup cooked and cooled quinoa

Directions:

1.add almonds, tomato paste, rosemary, sea salt, garlic, balsamic vinegar, and tamari to food processor. Grind at hig speed until oils are pulled from almonds.

2.add green onions and sun-dried tomatoes and pulse until incorporated.

1. Add quinoa and pulse until incorporated.

2. Refridgerate for 1/2 hour.

3. Use an ice cream scoop and make a ball. Flatten to make a patty.

6.heat skillet over medium heat. Cook the patties for 5-7 minutes on the first side and 3-5 on the second side. They tend to stay together. But if over flipped they may crumble.

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