Preheat oven to 350 degrees F.
Open adzuki beans cans. Add one to food processor with nama shoyu (or soy sauce), garlic, apple cider vinegar, chipotle powder, quinoa flour, sea salt, and garbanzo bean flour. Process until smoothly mixed.
Add to bowl with flaxseed slurry, chopped onion, remaining adzuki beans, and seedy mustard. Mix together evenly with spatula.
Line two baking sheets with parchment paper. Lightly oil both sheets to prevent burgers from sticking.
Shape mixture into patties using an ice cream scooper. You could dust counter with coconut flour, then roll out or press out burgers with your hands.
Bake for 30-40 minutes flipping burgers at 20 minutes, using spatula and oven mitt.
Serve while warm. Wrap leftover patties in parchment paper and refrigerate or freeze.
Assemble burger with bun or lettuce leaf, and add condiments you like such as ketchup and relish.

1 cup quinoa flour
1 cup garbanzo flour
2 cans adzuki beans
1 tablespoon nama shoyu or soy sauce
1 tablespoon apple cider vinegar
1 tablespoon chipotle powder