Avocado Quinoa Burger with Kale Beet Slaw & Creamy Garlic Dressing

Avocado Quinoa Burgers

with Kale Beet Slaw & Creamy Garlic Dressing

dinner

Nuts Hearty Vegetables Soy-Free Winter Recipes Chef's Choice Dinner Leafy Greens Beans/Legumes Fusion American High-Protein Summer Recipes Spring Recipes Comfort Foods
SERVINGS
2 6
PREP & COOK TIME
35 min
CALORIES
660
FAT
30g
CARBOHYDRATES
69g
PROTEIN
23g

MAIN INGREDIENTS

  1. ¼ cup quinoa
  2. 1 garlic clove
  3. ¼ cup Forager® Project Cashewgurt®
  4. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  5. 13.4 oz chickpeas
  6. 1 avocado
  7. ¼ cup panko breadcrumbs
  8. 1 tsp chipotle morita powder
  9. 8 oz kale slaw
  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 with lid
  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the quinoa

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.

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 avocado, remove the pit and dice the flesh.

3
Prepare the burger mix

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.

4
Cook the burgers

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.

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!