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Umami Almond, Quinoa, and Sun-Dried Tomato Burgers

A plant-based burger that uses raw almonds and pre-cooked quinoa for the base, along with a number of seasonings that ignite that umami essence.*

  • Author: Dreena Burton
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x
Print Recipe


  • 2 cups almonds, raw
  • 1 garlic clove, cut in quarters
  • 2 tbsp balsamic vinegar
  • 1 tbsp tamari, low-sodium
  • 1 1/2 tbsp tomato paste
  • 1/2 tsp rosemary, dry
  • 3/4 to 1 cup green onions, sliced
  • 1/2 cup sun-dried tomatoes, chopped, oil-free
  • 1 1/2 cups quinoa, cooked, cooled


  1. In a food processor, add almonds, garlic, balsamic, tamari, tomato paste, and rosemary. Puree until the nuts are very finely ground, and becoming a little sticky. Be sure to grind them fine enough so that the almonds release some oils and become a little ‘sticky’, that will help bind the burgers – you don’t want almond butter, but a very fine meal that is becoming clumpy.
  2. Then add green onions and sun-dried tomatoes and pulse through until the mixture becomes dense and is starting to hold together. Add quinoa and process/pulse through again until well incorporated.
  3. Remove blade, and shape into patties (or refrigerate first for 1/2 hour, helps make easier to shape patties).
  4. To cook, heat a non-stick skillet over medium heat. Cook patties, about 5–7 minutes on first side, and then another 3–5 minutes on second side until golden brown.
  5. These patties hold their shape well, but if they are flipped a lot and overcooked they become more crumbly and dry. Serve with fixings of choice. Makes about 6 patties.

Notes: Some varieties/brands of sun-dried tomatoes can be very tough and hard, and others quite soft. If the ones you have are soft, go ahead and add them straight – but if they are very hard, it is useful to soak them in boiling water for a few minutes to soften (fully drain and pat dry before adding to processor). You can substitute brown rice for the quinoa. If grilling, cook patties on non-stick foil on pre-heated grill until golden brown on each side.

*This recipe is found in Dreena Burton’s cookbook, Plant-Powered Families.

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Dreena Burton

Dreena Burton is one of the OG vegan cookbook authors, publishing her first title in 2001. She began her plant-kind life over 25 years ago, and has raised three daughters from birth on a plant-based diet. Dreena’s recipes have been featured with groups including PCRM, Forks Over Knives, Blue Zones, The Food Network, and The Food Revolution Network. Visit her site to learn more about her newest book, Dreena's Kind Kitchen.