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 chickpeas
- 1 avocado
- ¼ cup gluten-free 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 quinoa, ½ cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 10 to 12 minutes. Let quinoa sit, covered, until step 3.
Peel and mince the garlic. Add minced garlic, yogurt, Vegenaise, and a pinch of salt and pepper to a small bowl. Whisk garlic dressing until creamy. Drain and rinse the chickpeas, and pat dry. Halve the avocado, remove the pit, and dice the flesh.
Add cooked quinoa, just ½ cup chickpeas, panko breadcrumbs, ⅛ tsp chipotle morita powder, and ½ tsp salt to a food processor. Blend until well combined, scraping down the sides as necessary. Add burger mixture to a large bowl and fold in just half the diced avocado.
Divide avocado quinoa burger mixture into 4 patties, each about ¾ inch thick. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add avocado quinoa burgers and cook until crispy and heated through, 5 to 7 minutes per side.
Add remaining chickpeas, Kale Beet Blend, just 2 tbsp garlic dressing, Champagne vinegar, and a pinch of salt and pepper to a large bowl. Toss the kale slaw.
Divide kale slaw between large plates and top with avocado quinoa burgers. Add the remaining diced avocado and drizzle with remaining creamy garlic dressing. Bon appétit!