Adzuki and Quinoa Veggie Burgers

Get ready to get your yum on – Maggie of She Let Them Eat Cake is bringing us today’s scrumptious post and it’s full of all kinds of awesome!

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Okay fellow animal lovers and gluten-haters! It’s that time of year – holidays are upon us and there seems to be a never-ending stream of dinner parties, family get-togethers, and fabulous feasts!

If you’re like me, you want to make certain your food is the best dish at the party. Don’t you love it when the meat-eaters and the glutenites start eating all of your delicious and tummy-friendly bites? Seriously, I take it as a huge compliment!

XFGFers – our food is the best!

When we head out on our holiday travels, I like to make a big batch of veggie burgers. You can serve a veggie burger with just about anything – a gluten-free bun, some rice, and my favorite way is with a green salad. Who really needs a bun? Buns are so 2010 :)

Adzuki and Quinoa Veggie Burgers
Inspired by Dreena Burton

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 325 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 325 degrees for 25-30 minutes. Flip burgers after 15 minutes.

Serve on a bed of greens tossed with lemon and olive oil.