Avocado Quinoa Burgers
with Kale Beet Slaw & Creamy Garlic Dressing
- ¼ cup quinoa
- 1 garlic clove
- ¼ cup Forager® Project Cashewgurt®
- 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 13.4 oz chickpeas
- 1 avocado
- ¼ cup panko breadcrumbs
- 1 tsp chipotle morita powder
- 8 oz kale slaw
- 1 tbsp champagne vinegar
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition
- Small saucepan with lid
- Food processor
- Large nonstick skillet
Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and all of the water is absorbed, about 10 to 12 minutes.
Peel and mince the garlic. In a medium bowl, combine the minced garlic, Cashewgurt, Vegenaise, and a pinch of salt and pepper. Mix the garlic dressing well. Drain, rinse, and dry the chickpeas. Halve the avocado, remove the pit and dice the flesh.
Add the cooked quinoa, just ½ cup of chickpeas, panko breadcrumbs, chipotle morita powder, and ½ tsp salt to a food processor. Blend until well combined, scraping down the sides as necessary. Add the burger mixture to a large bowl and fold in just half of the diced avocado.
Divide the burger mixture into 4 portions and press firmly to form patties, each about ¾ inch thick. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the avocado quinoa burgers and cook until crispy and heated through, about 5 to 7 minutes per side.
Add the remaining chickpeas and kale beet blend to the rinsed large bowl with just 2 tbsp garlic dressing, Champagne vinegar, and a pinch of salt and pepper. Toss the kale beet slaw.
Divide the kale beet slaw between large plates and top with avocado quinoa burgers. Top with remaining diced avocado and serve with remaining garlic dressing. Bon appétit!