Peanut Burger with Raspberry Coulis

  • 0 minutes
  • 17 ingredients
  • 2 steps


  • 1 cup peanuts
  • 1 cup garbonzo beans
  • 1/4 cup quiona
  • 3/4 cup water
  • 1 TB Peanut Butter Powder
  • 2 TB Basil, dried
  • 2 TB Worcestershire Sauce
  • 2 TB Soy Sauce
  • 1 TB Garlic, minced
  • 1 medium onion, small dice
  • 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 2 TB Flour
  • 6 oz Raspberries
  • 2 TB Water
  • 1 TB Powdered Sugar
  • Cornstarch slurry, optional


  1. For burger: Cook quiona as directed. Saute onion and garlic, until onions are caramelized. In a food processor add peanuts and beans, process briefly into smaller pieces. Add all other ingredients (except coulis ingredients) and blend until ingredients are holding together. Split burger mix into 4 sections and patty into 4 large burgers. Heat skillet, medium-low heat with a small amount of oil in the pan. Cook patties about 7-10 minutes on each side until each side is golden brown. Serve immediately with raspberry coulis, onions, tomato slices and lettuce.
  2. For coulis: Heat all Raspberry coulis ingredients (raspberries, water, powered sugar) in a small sauce pan. Berries should all pop and sauce reduce. For a thicker sauce, mix in an optional cornstarch slurry and boil for 3 minutes. Strain coulis and set aside for topping burgers.
Print Now