“Buddha Burger” – Summertime Blueberry, Quinoa & Acorn Squash Burger topped with Fresh Georgia Peaches & Fresh Purple and Green Basil


1 cup cooked quinoa

3/4 cup cooked and chopped acorn squash

2 tbsp diced poblano peppers

2 small scallions green and white

1/2 cup blueberry

1 tbsp chopped red onion

1/2 tsp salt

1 cup breadcrumb

1/2 cup diced asparagus cooked

3 tbsp real maple syrup

Directions… In a large mixing bowl starting with quinoa slowly add each additional ingredient mixing well after each addition.. If mixture is too dry add additional maple syrup 1 tsp at a time… If too wet add additional breadcrumbs 1 tbsp at a time… Form into desired patty size and cook on an outdoor grill or stovetop in a nonstick pan gently coated with olive oil…Cook approx 2-3 minutes per side until grill marks appear or if burger is golden brown… Top with thinly sliced nectarines or peach along with fresh purple or green basil… Enjoy!

Tips… do not make burgers too big.. smaller burgers are easier to flip.. Grilled onion, pesto and fresh tomato are all terrific additional topping ideas

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