I love a good veggie burger. There’s something comforting about veggie burgers and fries, don’t you think?
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 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
This recipe is linked to:
Ricki and Kim’s March SOS event – the secret ingredient is adzuki beans
Slightly Indulgent Tuesdays
 |
{ 57 comments… read them below or add one }
Yum! I can’t wait to try these Maggie!
Laura! I am so excited to see you on the blog
Hope you love them!
Mmm beautiful! I just bought adzuki beans recently and have been wondering what to do with them – these burgers look awesome!
Thanks Jenn. They’re pretty delicious, and a little bit spicy. We love the chipotle flavor.
They look great! I always bake my burgers, too. . . I never did seem to master the “fried in a pan” versions (mine always broke apart as well). I bet adzukis make a fabulous, savory burger–I can imagine the flavor of these! Thanks for joining the SOS Challenge this month, Maggie, with such a wonderful submission.
Hey Ricki – I am glad to know I’m not alone in my attempts to pan fry a homemade veggie burger!
I’ve never had adzuki beans before. Best give them a try!
This is the summer I master a gluten free hamburger bun.
Hi Kristin – Adzuki beans are awesome. QUICK cooking time, which makes beans from scratch doable in half a day! Please do master the gluten free hamburger bun!
Those look awesome, Maggie! I seriously love all the flavors. Well, except the adzuki beans, which I haven’t tried yet. Must do so now.
I actually “fry” my black bean burgers in the skillet, but they contain egg. I’ve made them without egg, but they are a little more fragile. Baking the egg-free versions would be a great idea!
Shirley
Thanks Shirley! You do need to try adzuki beans. They’re a friendly little bean with a quick cooking time. You could also use black beans, they’re about the same size. Eggs are the answer to many of my baking and cooking problems, alas, I am just not allowed
Ohh, I love a good veggie burger! I’m with you ladies on never being able to successfully pan-fry my burgers without them falling apart. Suprisingly, I have not tried adzuki beans so I can’t wait to try them in this burger! I’ve been craving some spicy sweet potato fries lately and this gives me the perfect excuse to make them. Sounds delish! Positive vibes….
Hey Dani – Thank you muchly for the positive vibes
I asked twitter a few weeks ago about the secret to successful pan-fried veggie burgers. Where were you girls when I needed you? Everyone who tweeted back seemed confident in their pan-fried veggie burgers. I think they were tricking me!
These look like veggie burgers I would eat! They look – and sound – much healthier than the frozen veggie burger patties found at the store, which my family hasn’t had in a long time thanks to fillers like gluten, etc. We’ve stuck to making our own burgers with ground pork or beef. We’ll have to try your veggie burgers now, Maggie – thanks!
Thanks Zoe. They are pretty delish and a little spicy! How long until we get a good packaged gluten-free veggie burger. Obviously it’s doable
Adzuki beans everywhere I click! I still haven’t tried those little buggers, but love homemade veggie burgers!
Alisa I think you need to take that as a sign – you need to try them!
Yum! I can’t wait to make these!
Hi Betsy – And please let me know how yours turn out!
Hey mags – where does one get these beans ? Health food store I assume? Do this kiddies eat them (or too spicy). Would love to try this out !!!
Hey Carolyn – I’ve only seen them dried so I’m not sure if you can get them canned. But they don’t take long to prepare because they’re a small bean. The bulk barn might have them, but a health food store would for sure. They are a little spicy but you could use ketchup instead of the chipotle, and use mild salsa.
I think these sound lovely. I like the nuttiness of adzuki beans:) I manage to fry my burgers ok, but if the oven is on for oven chips, then I usually pop the burgers in there, too because I might as well fill the oven!
Hi Christine – You’re right, adzuki beans are a little nutty! I am envious of your fried veggie burger success! Yay for you!
Maggie, these sound wonderful. I have had the same conundrum as you. Time after time, in my frying pan, they would just turn out kind of yucky (for lack of a better word). These look so good and I just love all of those ingredients together. Yum!!
xo
k
Hey Kim – I am so glad I am not alone on the veggie burgers gone piles! They are pretty yum, a little spicy so you might want to tone it down for the kiddies!
“4-6 burgers that won’t fall apart” I am IN! I will try the baking trick … and this recipe. Really needing inspiration for meatless meals. Thanks for this one.
You’re welcome Lex! Hope you guys like them. xo
All I ever got was yummy bean piles too! Can’t wait to try these.
Hee hee, Annie you are funny!
You and you’re amazing idea’s Maggie… Seriously! I love how these look and I imagine they’re good and filling too. Yum
I’ve added this recipe to My Fav Recipes from Last Week post.
Thanks! ~Aubree Cherie
Yay Aubree, you are the best! Thanks so much for the compliment and the honor! I love making that list!
I made these last night and there were delicious! I love, love, love them. Thank you so much for this recipe. Have you tried freezing any leftovers?
Yay! Thanks Mom2AK for the note! Aren’t they delicious? I haven’t tried freezing them because we never need too
Let me know if you do!
Tried them this evening and they were SO delicious!
Yay Laura! I’m so glad you tried them, and left a comment
Are these the super yummy burgers we experienced at your house!!! I am going to attempt the quinoa brownies today!!! Miss you!! Loving the kale chips too!!
Hi Roxanne and Channa! You bet these are the super yummy burgers you got to taste. Can’t wait to see you this weekend. xo
Love this! I cooked up a bunch of adzuki beans this past weekend and froze some. I think these burgers will be just the thing! Although I can imagine making them semi-not-so-vegan and top with an egg for breakfast, alongside some greens. Yum!
great idea! I’m chinese and i love red bean! but i’ve only mainly had it in sweet desserts and pastries, never savoury!
Thanks Shu Han! I’m the other way around, I’ve never tried them in sweet desserts! Now I’m going to have to investigate!
Maggie,
I’ve been thinking about this post since the first time I read it. I don’t have Adzuki beans on hand, but I do have some beans cooked waiting in the fridge. And I have leftover rice from the other night’s dinner. I think I’m going to try a version using what I’ve got on hand, and change the almond flour to a nut-free blend. In other words, I’m destroying a wonderful recipe (sorry!!), but I wanted you to know you’re inspiring me in the kitchen, as always!
xo,
Gigi
Hi Gigi – I’m the same way, a post/recipe sits in my mind for a while before I get to making it! I’m so glad you tried these and that they worked out. Here’s the link to your post so people can see the changes you made because I know you’re not the only nut-free girl! http://www.glutenfreegigi.com/1/post/2011/04/now-gigi-serves-dinner-wednesday-cheater-eats.html You definitely didn’t destroy it, that’s what we do – change recipes to make them work for us! xo
What’s chipotle sauce? can you use a different sauce, or is this to form the salsa?
I am so excited to find a non-soy veggie burger! Do they freeze well if I make a large batch?
Hey Keilah – Are you sensitive to soy? Me too
It does make veggie burgers tricky. I have another veggie burger recipe coming soon! I’ve never frozen them because we eat them too fast. I don’t know why they wouldn’t though. Please try it and let us know!
Just made these today!!! They are incredible!!!
Hi Hillary – I’m so glad you like them! Thanks for coming back to let us know!
Maggie
Thanks for the recipe! Made it tonight and got 12 3″ burgers out of it. I froze half for future meals. Not knowing what “chipotle sauce” was, I cooked my quinoa with dried ground chipotle powder and dried garlic, then used 2Tbsp tomato paste in the recipe. Even my 3-year-old enjoyed this.
Hey Kate – Thanks for reporting back. I’m so glad everyone liked them! I’ve never seen dried chipotle powder, now I’m going to have to go on a mission! I get my chipotle sauce at a local store that sells hot sauces and other gourmet sauces.
If I use Buckwheat flour, do you think I’ll get the same results, or do I need the oil from the almonds to make them stick?
Thanks,
Madeline
Hi Madeline – I’m not sure as I’ve only tested this recipe with almond flour. However, I do play with flours a lot and I would definitely give it a try! Let us know how it works out.
These Adzuki Burgers ARE MY NEW FAVOURITE MEAL !!!!! Roxanne made them for the first time tonight… follow the URL below to see a pic of the Rox’s first attempt. THANK YOU MAGGIE…these burgers are one of those recipes that makes Maggie’s culinary art so damn special
luv eric & rox
http://tinyurl.com/cqokyzh
Hi Eric – Thank you so much for sharing! It’s a beautiful picture! xo
Yay!!! Thanks so much! I have tried so many veggie burger recipes that turned out terrible….but these turned out great!!
I love all the veggies in these burgers. We have adzuki beans dried, now it is time to cook them up! Thanks for the great recipe.
Thanks! We love them too
I can’t wait to make these! Just came across the recipe. Do you have the calorie/nutritional count for these burgers? Thanks!
Heather
Hi Heather – I don’t have a calorie count. They are nutrient dense though, and I’m sure you will love them.
Have a great day,
Maggie
{ 1 trackback }