Almond Veggie Burgers (vegan)

I salivate over raw chocolate fudge and dream of kale salads but get excited about burgers? Not likely.

That is until I tried this little beauty. It’s tough to describe the unique flavor profile, but you’re going to want to experience this je ne sais quoi for yourselves. Trust me.

Each bite oozes healthy, tasty, nutty goodness.

Not only are they incredibly delicious and filling, but they’re vegan and super fast and easy to make. You just place everything into the food processor and blend. Then you shape them into burgers and brown them in a little bit of coconut oil. I like to serve them in a collard green “wrap” with a healthy dose of hummus, a slice of onion and red bell pepper to brighten things up.

Your taste buds may never recover.

Almond Veggie Burgers

2 cups almonds (preferably soaked in water for at least 1 hour, and drained)
⅓ cup sunflower Seeds
¼ cup oil-packed sun-dried tomatoes
2 cloves garlic, minced
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
½ teaspoons sea salt
pepper to taste
⅛ cups nutritional yeast flakes (optional)
¼ teaspoons red pepper flakes (optional)
1 whole carrot, grated
¼ cup chopped onion

To garnish: collard greens, hummus, red bell pepper, onion, pickles

For the burgers, in a food processor, process all of the ingredients EXCEPT for the carrots and onion together until smooth, adding water, as needed (I used about 1/3 cup of water but start slow so you don’t end up with mushy burgers!) When you reach your desired consistency, add the onion and carrots and pulse several times to incorporate.  Form the mixture into 6 patties.

Warm 2 tbsp. of coconut oil in a saute pan over medium heat. Add burgers and let brown slightly to crisp up both sides. Serve warm wrapped up in a collard green garnished with your favorite burger toppings!