Adzuki Beans Burger (Vegetarian “Beef” Burger)
These vegetarian adzuki beans veggie burger patties are not only healthy and protein-rich but also remarkably similar in texture and taste to ground beef patties. Give them a try!
These are among the best veggie burger recipes I’ve tried. These patties have become a staple in my household. Not only are they incredibly easy to prepare, but they also earn praises from both vegetarians and meat enthusiasts alike.
Why use Adzuki beans in burgers or patties
Adzuki beans, often hailed as a nutritional powerhouse, take center stage in vegetarian and vegan diets, particularly when crafting delicious burger patties. These small, crimson-hued legumes have been a staple in Asian cuisine for centuries, revered for their robust flavor and exceptional nutrient profile. Packed with protein, fiber, and an array of essential vitamins and minerals, adzuki beans offer a wholesome alternative to traditional meat-based proteins.
When incorporated into burger patties, adzuki beans bring a unique texture and hearty taste that closely resembles ground beef, making them a go-to choice for those seeking plant-based options without sacrificing flavor or satiety. Their versatility allows them to be combined with various seasonings, herbs, and spices to create a diverse range of burger options, from smoky barbecue to zesty southwestern flavors.
In addition to being a flavorful addition to vegetarian and vegan diets, adzuki bean burger patties align well with macrobiotic principles, emphasizing balance and harmony in one’s food choices.
With their macrobiotic profile, these burgers offer a satisfying protein boost while keeping fat content in check. Who said healthy couldn’t be delicious? Give this recipe a whirl and drop a comment below with your thoughts. Can’t wait to hear from you!
Looking for more delicious veggie patties recipes? Try these Flavorful Vegan Chickpea Patties, “Cheesy” Yellow Split Pea Patties or Protein Power Lentils and Amaranth Patties. Also, check out my best vegetarian burger recipes: Beet Burgers, Vegan Big Mac Burger, Grilled Vegan “Chicken” Burger .
Adzuki Beans Burger
Ingredients
- ⅔ cup Adzuki beans previously soaked for at least 5 hours (it is best to let them soak overnight)
- 1 onion chopped
- 1 carrot grated
- 1 cup iceberg lettuce chopped
- 1 egg Or for vegan version: 3 Tbsp ground flax seeds + 3 Tbsps water
- 2 Tbsps parsley fresh, chopped
- 1 cup breadcrumbs or chickpea flour, you can also use regular wheat flour – you’ll need it if the composition is too moist
- salt and ground pepper to taste
- 1 tsp thyme
- 1 tsp ground coriander
- 1 tsp allspice
- 1 Tbsp smoked paprika
Instructions
- Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
- Put the previously soaked adzuki beans in a pot and cover them with water. Let them boil for 40 minutes (or until tender) and don’t forget to add 1 tsp baking soda in the water. This way the beans won’t cause bloating and will get soft faster.
- When ready, drain very well the adzuki beans. Put them in a large bowl and using a vertical mixer, mash them a little. Not too much. Whole azuki beans give the burgers a very nice texture.
- Add chopped onion, parsley, grated carrot, salt, pepper, spices, egg/flax egg and chopped salad leaves. Blend them well together using a fork.
- Now, the composition has to be sticky and easy to shape the patties. If it is too moist you can add some breadcrumbs or chickpea/rice/soy flour. Start with 2 tbsps and add more if needed.
- Heat some oil in a non-stick frying pan. 1tbsp of oil is enough. Make the burger patties and put them on the pan to cook. Let them cook about 2 minutes on each side.
- Serve with anything you like. (tip: they’re great with mustard! yum!) .
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
Loved these!
The recipe is a great starting point for somebody whos never made a veggie burger before:) I love the adzuki beans flavor and I added spelt flour and it held together perfectly. I made two batches the first time and ate 3 in a row lol
That being said, I’d personally exclude the crunchy Lettuce leaves as I didn’t care for the texture. I’d also play with the recipe and include sweet potato and possibly corn or mushrooms for diffrent flavors. Definitely will use this as a base recipe, thanks a lot!
Hi, with the cost of electricity soaring here in the UK, I’m opting for canned adzuki beans.
I’ve not made adzuki bean burgers for over 30 years!
I’m 69 now and quite forgotten just how myself, hubby and my young 2 daughters loved them.
I’m going to make some today, following this recipe (no spices, but with some fresh herbs growing in my garden) and served with my homemade cheddar cheese sauce, just as we enjoyed them over 30 years ago!
What does “young salad leaves” mean?
Hi Nel. I used the crunchy heart of a lettuce head, the part with small leaves in the middle. They are sweeter and less fibrous.
I am not a vegetarian and these don’t taste like beef lol but they are amazing in their own right. Second time I am making them and I am doing a triple batch this time.
Thanks for the recipe!
You’re very welcome! Glad you liked the recipe!
Delicious burger. I made a double batch with a few alterations, left out the onion and thyme and used buckwheat flour.
These were excellent on a bun with mayo, mustard, lettuce and tomato. I will definitely be making them again.
Thank you! So happy to hear this!
I cook the adjuki beans in a pressure cooker for 10 minutes and mash lightly with a potato masher. Nice recipes!
Thanks! 😀
Hi,
I’m getting ready to make your burger,
but I over cooked my beans a bit, is this going to be a problem?
No, it should be ok. How did it turn out?
Have i read this right, add the lettuce into the burger mix?
Hi, Melanie! Yes! I used iceberg lettuce for a crunchy texture, but any lettuce would work. Just use the crunchy, middle part of it.
Yum! Struggled with firmness. Used 1 tbsp chia 3 tbsp water for binding. Could this have something to do with it? Added 3 tbsp breadcrumbs and 1 all purpose flour without much joy.
My meat-eating family loved these burgers! And I didn’t use any spice!
This is 1 of few macrobiotic recipes around that uses basic ingredients. And it’s delicious! Thank you.
Hi, Robert! No water is needed. Ground chia seeds would have been enough. Instead of psyllium husks you could also use ground flax seeds. Glad you liked them! 🙂
Very tasty! Thanks! Excellent 🙂
HI. I am in South Africa and adzuki beans are not readily available. Do you think pinto or black eye peas can work here. Any suggestions from anyone. Thanks
Hi! Sure! 🙂 They are very similar to Adzuki anyway.
What kind of young leaves can you used to make these burgers
Lettuce leaves, the little ones in the middle which are crunchier. 🙂
Hi I have a question After I soaked the beans and put Water in the pot do I turn to medium heat to boil the beans
Yes. 🙂
@Sean, most chef’s recommendation is to bring soaked Adzuki to a boil, then dial back the temp so that the pot bubbles occasionally, covered with the lid for 40-50 minutes.
This tatsted outstanding. Thanks for sharing this recipe.
Simon
Thank you, Simon!
Hi Jenny! Why did you boil them twice? In the recipe I mentioned that you just need to soak them overnight, then boil them for 40 minutes, or less if they get tender faster. Hope you’ll try these again. They’re really good! 🙂
Any tips for freezing for serving later?
Hi Dana! I usually cook them all, then place them on a tray and put the tray in the freezer. This way, they will freeze separately. After they are frozen. I put them in ziplocs, usually 4/bag. When you want to cook some, you just take a bag out of the freezer, place it in some hot water for 2-3 minutes, then take the patties out and re-heat them.
×Can you bake the patties instead of frying?
Sure!
About how long to bake them and at what temp do you know?
I love your recipes, do you happen to have the nutritional info for them?
Thank you, Nico! Unfortunately, no, but you can use the cronometer web app to calculate it. 🙂
Do you mind if I print this recipe and give to school kids as I want to encourage vegetarian eating?
Not at all! 🙂
How much is 150g of dried beans? Thanks!
Hi Donna! It’s about 5,5 oz.
Is this 150g of dried beans or 150g of soaked ones?
Dry.:) Did you try the recipe? How did it turn out? 😀
I’d almost given up on bean burgers, but these are amazing! Try them people! Making them again tonight.
So glad you like them, Erin! These are my favorite vegan burgers! 😀
Hello!
This recipe looks awesome! Hoping to make these tonight. I was just curious about the bean measurement. How many cups of cooked beans should I use?
Thanks
Amanda
Hi Amanda! The conversion may not be exact but I think 150g dry beans = roughly 350-400g cooked beans. That in cups I think it is ~1 1/2 cups.
Excellent recipe! Everyone makes little changes, don’t they? I did as well. Since I eat vegan I omitted the egg (or alternate boiled potato). I used instant potato flakes at the end to firm it up and for binding instead of flour or breadcrumbs. I also added a couple of drops of a vegan version of liquid smoke. Delicious! I am going to make a huge batch and freeze them for quick and easy summer grilling.
Hi Regina! Thanks! The potato flakes idea is awesome! I will definitely give it a try too. I also wish I could find liquid smoke here too. You’re right, these would be perfect for grilling!
I would like to know why you wrote :
Let them boil for half an hour, then replace the boiling water with fresh water and let it boil until tender (another half an hour).
What is the purpose of changing the water half way – also the fresh water means it’s cold/ie tap water and not new fresh hot water?
Just wandering if this method doesn’t ‘break’ the beans into pile of ‘mud’ (sorry can’t find a better word), coming out from its skin…
Thanks.
Hi Jaytee!
I usually boil Adzuki beans like this so they won’t cause bloating. They don’t get mushy. Also, I recently discovered an even better method. I add 1 tsp baking soda in the water. This way the beans will get soft faster, won’t cause any bloating and won’t get mushy either. I’ll update the recipe righ away. Thanks for reminding me 🙂
the burger looks soo good.. i love those radishes on top
Thank you! I didn’t have any tomatoes so I thought why not add some sliced radishes. They were great in this combination as they added some extra crunchiness 😀
It’s not just but healthy too. I like it!
Thanks! 😀