However, I’ve always had a difficult time making a good veggie burger at home. For some reason I was hooked on cooking them in a frying pan on my stove-top. Time after time, it just didn’t work. No matter what I added. It. Just. Didn’t. Work.
Instead we had yummy bean piles that barely made it to our plates in one piece.
The yummy bean piles tasted good, but that’s not what I was after. I wanted veggie burgers! A veggie burger that you could put on a bun, serve with some sweet potato fries, and really dig in to! Ah, comfort food.
Finally, with a little help from my friend Kim from Your Green Baby, I did it! After reading a few of her amazingly healthy and yummy recipes, I realized she always bakes her veggie burgers.
So, I baked my yummy bean piles. And it worked!
Adzuki and Quinoa Veggie Burgers
Inspired by Dreena Burton’s Adzuki Bean and Rice Cakes
1 cup chopped red onion
3 cloves garlic, peeled and chopped
1 cup chopped veggie of your choice, we like celery, carrots, or orange pepper
2 cups cooked quinoa
1 ½ cups cooked adzuki beans
2 ½ tbsp unsweetened salsa
2 tbsp chipotle sauce
1 ½ tsp grainy mustard
1 tsp sea salt
black pepper to taste
1 ½ cups almond flour
Preheat your oven to 350 degrees. Lightly grease a cookie sheet or pizza stone.
Cook red onion and garlic in a frying pan over medium heat until soft. Add celery or carrots or orange pepper and cook for 3-5 minutes. Remove from heat and place in the bowl of your food processor. Add cooked quinoa, adzuki beans, salsa, chipotle sauce, and mustard. Process until combined. Add sea salt, ground pepper, and almond flour. Process until desired consistency is reached and almond flour is well distributed.
Place veggie burger mixture into a bowl, cover and place in the fridge to cool for at least 30 minutes.
Remove from fridge and form into patties that are approximately 4 inches wide. Place on prepared cookie sheet and cook at 350 degrees for 25-30 minutes. Flip burgers after 15 minutes.
Serve burgers on a glorious gluten-free bun, or a crunchy pile of greens tossed with lemon and olive oil.
Yield: 6-8 burgers that won’t fall apart
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