Author Notes
An easy veggie cheeseburger served with home made tomato jam. I adapted the tomato jam recipe from one I found in a Wrek jar I purchased. —almacucina
Ingredients
- burger
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1 1/2 cups
edamame
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1 cup
cooked quinoa
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1/4 cup
ground almonds
-
1/4 cup
raisins
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1/4 cup
boiling water
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2 tablespoons
whole wheat flour
-
2 tablespoons
olive oil
-
2 ounces
Farmhouse cheddar cheese, thinly sliced
-
whole wheat burger buns
-
your favorite burger fixins'
- Susan's tomato jam
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1 pound
grape tomatoes
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1/4 cup
raw cane sugar
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2 tablespoons
fresh lemon juice
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1/2 teaspoon
pumpkin spice or cinnamon
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1 pinch
red pepper flakes
Directions
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For the burger: Pour boiling water over raisins and let stand for about 5 minutes to absorb water.
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Combine edamame, quinoa, almonds, soaked raisins and whole wheat flour in food processor. Blend until mixture comes together.
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Form into four round patties. Wrap and chill for about 30 minutes.
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Heat oil in a large skillet on medium high heat. Cook burgers for 3 to 4 minutes on each side.
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Turn down the heat and top each burger with cheese slices. Pour a little water in the pan and cover, cook for 1 more minute to melt cheese.
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Serve on whole wheat rolls with Susan's Tomato Jam and your favorite burger toppings.
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For the tomato jam: Cut tomatoes small pieces and combine with all other ingredients in a small, heavy bottomed pot.
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Cook on medium heat, stirring often until mixture jells and coats the back of a spoon, about 30 to 45 minutes. Use on burgers and anything you would normally use ketchup on. Any unused portions will keep in the fridge for a week.
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