Avocado Quinoa Burger with Kale Beet Slaw & Creamy Garlic Dressing

Avocado Quinoa Burgers

with Kale Beet Slaw & Creamy Garlic Dressing

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dinner

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SERVINGS
2 6
PREP & COOK TIME
35 min
CALORIES
660
FAT
30g
CARBOHYDRATES
69g
PROTEIN
23g

MAIN INGREDIENTS

  1. ¼ cup quinoa
  2. 13.4 oz chickpeas
  3. 1 avocado
  4. 1 garlic clove
  5. ¼ cup Forager® Project Cashewgurt®
  6. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  7. ¼ cup panko breadcrumbs
  8. 1 tsp chipotle morita powder
  9. 8 oz Kale Beet Blend
  10. 1 tbsp champagne vinegar
  11. 2 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Small saucepan
  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the quinoa
Add the quinoa, 1¼ cups 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.
2
Prepare the garlic dressing
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 avocados, remove the pits and dice the flesh.
3
Prepare the burger mix
Add the cooked quinoa, just 1½ cups of chickpeas, panko breadcrumbs, chipotle morita powder, and 1 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.
4
Cook the burgers
Divide the burger mixture into 12 portions and press firmly to form patties, each about ¾ inch thick. Place a large nonstick skillet over medium-high heat with 3 tbsp vegetable oil. Once hot, add 6 avocado quinoa burgers and cook until crispy and warmed through, about 5 to 7 minutes per side. Transfer to a paper-towel lined plate, then repeat with another 3 tbsp vegetable oil and the remaining burgers.
5
Make the slaw
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.
6
Serve
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!