Quinoa and Adzuki Bean Burgers
Ingredients
| — | 1/2 large onion |
| — | 3 cloves of garlic |
| — | 4 medium carrots |
| — | 2 cups cooked quinoa, cooked in vegetable broth for great flavor |
| — | 2 cups cooked adzuki beans |
| — | 3 tablespoons salsa |
| — | 1 tablespoon grainy mustard |
| — | 1 teaspoon Herbamare |
| — | a few grind of the black pepper mill |
| — | 1/2 cup flaxseed meal mixed with 1/2 cup hot water |
Instructions
- Add the onion, garlic, and carrot to the bowl of a food processor fitted with a steel blade. Pulse several times and then process until finely chopped.
- Add the cooked quinoa, adzuki beans, salsa, mustard, Herbamare, black pepper, and flaxseed meal mixture. Process until combined and smooth.
- Cover and chill burger mixture for 30 minutes.
- Preheat the oven to 350 degrees F. Line two baking sheets with silpats or parchment paper. Lightly oil both sheets to prevent burgers from sticking. (Very important!)
- Using a standard ice cream scoop, transfer the bean burger mixture to the prepared baking sheets. Use wet hands to press the burgers flat.
- Bake for 35 - 40 minutes, flipping the burgers after 25 minutes.
- Serve warm. Leftovers can be covered and refrigerated for several days.
SECOND VERSION
Ingredients: 1 zucchini 2 large peeled carrots 1 small peeled sweet potato 1 handful of kale, finely chopped ½ white or yellow onion 1 garlic clove or few dashes of garlic powder 1 tablespoon of flaxseed powder / 2 tablespoons of water = 1 flax "egg" 1 cup of cooked quinoa ¼ teaspoon of cumin powder ½ teaspoon of sea kelp granules Dash of Sea salt
Preheat oven to 400 degrees. Mix flaxseed powder and water in small bowl and set for 15 minutes to form "egg". Grate zucchini, carrots, sweet potato, onion and garlic in large bowl. Add cooked quinoa, cumin, kelp granules, kale, sea salt to large bowl. Mix well together. Form small patties with hands, place on foiled or parchment paper baking sheet. Bake for 20-25 minutes or until cooked through.