Avocado Quinoa Burgers

with Kale Slaw & Creamy Garlic Dressing

dinner

Coconut Cashews Cabbage Comfort Foods Gluten-Free High-Protein Soy-Free American Avocado Beans/Legumes Beets Chickpeas Kale Leafy Greens Nuts Quinoa Root Vegetables Vegan Mayo Food Processor Dinner
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
660
FAT
28g
CARBOHYDRATES
73g
PROTEIN
24g

MAIN INGREDIENTS

  1. ¼ cup quinoa
  2. 1 garlic clove
  3. ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  4. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  5. 13.4 oz chickpeas
  6. 1 avocado
  7. ¼ cup gluten-free 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 nut (cashew, coconut)
Nutrition

TOOLS

  • Large nonstick skillet
  • Food processor
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

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.

2
Prepare the creamy garlic dressing

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.

3
Prepare the avocado quinoa burgers

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.

4
Cook the burgers

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.

5
Make the kale slaw

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.

6
Serve

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!