Avocado Quinoa Burgers
with Kale Slaw & Creamy Garlic Dressing
- ¼ cup quinoa
- 1 garlic clove
- ¼ cup Forager® Project Organic Dairy-Free Cashewmilk Yogurt
- 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 13.4 oz canned chickpeas
- 1 avocado
- ¼ cup panko breadcrumbs
- 1 tsp chipotle morita powder
- 8 oz Kale Beet Blend™
- 1 tbsp Champagne vinegar
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Food processor
- Small saucepan with lid
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 water is absorbed, 10 to 12 minutes.
Peel and mince the garlic. Add the minced garlic, yogurt, Vegenaise, and a pinch of salt and pepper to a small bowl. Whisk the garlic dressing until creamy. Drain and rinse the chickpeas, and pat dry. Halve the avocado and remove the pit. Dice the flesh.
Add the cooked quinoa, just ½ cup chickpeas, panko breadcrumbs, as much of the chipotle morita powder as you’d like, 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 the diced avocado.
Divide the avocado quinoa burger mixture into 4 portions and press firmly to form patties, each about ¾ inch thick. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the avocado quinoa burgers and cook until crispy and heated through, 5 to 7 minutes per side.
Add the remaining chickpeas, Kale Beet Blend, just 2 tbsp garlic dressing, Champagne vinegar, and a pinch of salt and pepper to a large bowl. Toss to combine the kale slaw.
Divide the kale slaw between large plates and top with avocado quinoa burgers and the remaining diced avocado. Drizzle with the remaining creamy garlic dressing.