March 18, 2016
Sun-Dried Tomato and Coconut Burgers
1/2 cup (115g) uncooked quinoa
1 1/2 cups (340ml) water
8-10 sun-dried tomatoes (dry-packed, not in oil)
1/4 cup (60g) unsweetened shredded coconut
1 clove garlic, minced
2 tablespoons pumpkin puree
1 tablespoon melted coconut oil, plus extra for cooking
2 teaspoons fennel seeds
Sea salt and freshly ground black pepper, to taste
4 burger buns
Salad greens, alfalfa or bean sprouts, avocado, to serve
1. Rinse the quinoa in a fine mesh sieve. In a small pan, bring the quinoa and water to a boil over medium heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from the heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.
2. While the quinoa cooks, rehydrate the tomatoes in a bowl of hot water for 10 minutes. Drain, reserving the soaking liquid.
3. Combine the quinoa, tomatoes, coconut, garlic, pumpkin, 1 tablespoon coconut oil, and fennel seeds in a food processor and pulse until the mixture comes together enough to be able to form patties and have them hold together. Add a splash or two of the tomato soaking water if necessary to help bind the ingredients. Season to taste.
4. Form the mixture into four patties. Heat a little coconut oil in a cast-iron pan or skillet over medium-high heat and cook each patty for 5 minutes per side, until crispy on the outside and warmed through. They are a bit delicate, so take care when flipping them that they don’t break apart. Serve on burger buns with tender salad greens or sprouts and a wedge of avocado.