Adzuki Beans Burger (Vegetarian “Beef” Burger)
This vegetarian beef burger swaps ground meat for adzuki beans, building patties that hold together, brown in the pan, and bite with the same satisfying chew as a meaty burger. Mashed beans, grated carrot, onion, and a warm spice blend of smoked paprika, allspice, coriander, and thyme do the heavy lifting. Ready in about an hour, soaking aside.
These are among the best veggie burger recipes I’ve tried, and the patties have become a staple in my household. What keeps me coming back is how quietly they win people over: I have served them to vegetarians and confirmed meat eaters at the same table, and both go back for seconds without anyone asking what is in them. The texture is the secret. Leave some adzuki beans whole and you get that meaty, slightly toothsome bite that makes a burger feel like a real meal rather than a compromise.
If you have only ever met adzuki beans in a sweet red bean paste, this savory direction will surprise you. They take to smoked paprika and allspice beautifully, and once you mash and fry them, the patty firms up into something you can actually stack on a bun without it falling apart.
This Recipe Works If You Need
- A meat-free burger that satisfies skeptics — the chew and savory spice profile convince even committed meat eaters at the table.
- A protein-rich main on a budget — a bag of dried adzuki beans costs a fraction of meat and feeds the whole family.
- A make-ahead patty for busy weeks — shape a batch in advance and you have dinner ready to fry in four minutes.
- A recipe you can flex vegan or vegetarian — one egg binds it, or a flax egg keeps it fully plant-based.
- A way to use pantry legumes — dried beans, breadcrumbs, and standard spices, nothing exotic to hunt down.
Why You’ll Love This Recipe
- Meaty texture without meat. Mashing only part of the beans and leaving the rest whole gives the patty structure and a real bite, not a mushy paste.
- Big, layered flavor. Smoked paprika, allspice, ground coriander, and thyme build the kind of depth you usually expect from a seasoned beef blend.
- Genuinely easy. Soak, boil, mash, mix, and fry. There is no special equipment beyond a pan and a fork or hand blender.
- Naturally high in plant protein and fiber. Adzuki beans bring both, so the patty fills you up and keeps you full.
- Flexible for any diet. Use an egg for a vegetarian version or a flax egg for vegan, with no other changes.
- Crowd-pleasing. They earn praise from vegetarians and meat lovers alike, which makes them a reliable choice when you are feeding a mixed table.
Ingredient Notes
Adzuki beans are the foundation here. Buy dried rather than canned for this recipe, because you want control over how soft they cook and how much you mash them. Look for beans with a deep, even red color and a glossy skin; dull, cracked, or dusty beans are old and will cook unevenly. They must soak for at least five hours, and overnight is better, which shortens the boil and helps them cook through evenly.
Egg is the binder that holds the patties together while they fry. If you want a vegan version, swap it for a flax egg made from 3 tablespoons of ground flax seeds and 3 tablespoons of water, left to thicken for five minutes until it turns gel-like. Both work; the egg gives a slightly firmer set, the flax a slightly more tender one.
Carrot and onion add moisture, natural sweetness, and texture. Grate the carrot finely so it disappears into the patty rather than poking out, and chop the onion small for the same reason. These two keep the burger from tasting flat or one-note.
Breadcrumbs or chickpea flour are your moisture insurance. You only reach for them if the mix is too wet to shape, so add them gradually, starting with two tablespoons. Chickpea flour also adds a little extra protein and a subtle nutty note; regular wheat flour works in a pinch too.
The spice blend — smoked paprika, allspice, ground coriander, and thyme — is what makes these read as a beef-style burger rather than a generic bean patty. The smoked paprika in particular brings a savory, almost grilled depth. Buy spices in small quantities and replace them every year or so; ground spices lose their punch fast, and a tired smoked paprika will leave the patty tasting muted.
Fresh parsley and iceberg lettuce go into the mix for freshness and a little body. The chopped lettuce melts into the patty and adds moisture without watering down the flavor, while the parsley keeps everything tasting bright.
Tips
- Add baking soda to the boiling water. One teaspoon of baking soda in the pot helps the adzuki beans soften faster and makes them easier to digest, which cuts down on bloating. The water will foam, so use a roomy pot.
- Do not over-mash. The most common mistake is turning the beans into a smooth purée. Mash only part of them and leave plenty whole; those intact beans are exactly what give the burger its meaty texture.
- Watch the moisture before you shape. The mix should be sticky and hold together when you press it. If it slumps or sticks to your hands like batter, add breadcrumbs or chickpea flour two tablespoons at a time until it firms up.
- Do not crowd the pan and do not flip too early. One tablespoon of oil in a hot non-stick pan, then leave each patty undisturbed for about two minutes per side. You know it is ready to flip when a deep golden crust has formed and the patty releases cleanly; move it too soon and it will tear.
- Taste the raw mix for seasoning. A small bite tells you whether it needs more salt or smoked paprika before the patties hit the pan, when it is too late to adjust.
Substitutions and Variations
- Make it vegan. Replace the egg with a flax egg (3 tablespoons ground flax seeds plus 3 tablespoons water, rested five minutes). Everything else stays the same.
- Swap the binder flour. If the mix is too wet, breadcrumbs, chickpea flour, rice flour, soy flour, or plain wheat flour all work to firm it up. Chickpea flour adds the most protein.
- Adjust the spice direction. The smoked paprika, allspice, coriander, and thyme give a beef-style profile, but you can lean smokier with more paprika or warmer with extra allspice depending on your mood.
- Change the greens. Iceberg lettuce keeps the mix mild and moist, but any chopped tender greens you have on hand will fold in the same way.
Storage and Make Ahead
The mixture is ideal for making ahead. Shape the patties, layer them between parchment, and keep them covered in the fridge for up to two days before frying; a rest in the cold actually helps them hold their shape in the pan. Cooked patties keep in an airtight container in the fridge for three to four days and reheat well in a dry pan over medium heat to bring back the crust. To freeze, separate raw or cooked patties with parchment so they do not stick, store in a freezer bag for up to three months, and cook or reheat straight from frozen, adding a minute or two.
If you are building a rotation of meat-free mains, these pair naturally with my other plant-based patties and burgers. Try the beet burgers for a sweeter, earthier option, the chickpea patties for a lighter weeknight version, or the vegan Big Mac burger when you want something indulgent. For more on building meals around legumes, see my guide to proteins in the vegan diet.
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Adzuki Beans Veggie Burger
Ingredients
- ⅔ cup adzuki beans previously soaked for at least 5 hours (best soaked overnight)
- 1 onion chopped
- 1 carrot grated
- 1 cup iceberg lettuce chopped
- 1 egg or for a vegan version: 3 Tbsp ground flax seeds + 3 Tbsp water
- 2 Tbsps parsley fresh, chopped
- 1 cup breadcrumbs or chickpea flour; regular wheat flour also works, needed only if the mixture is too moist
- salt and ground pepper to taste
- 1 tsp thyme
- 1 tsp ground coriander
- 1 tsp allspice
- 1 Tbsp smoked paprika
Instructions
- If making the vegan version, mix the ground flax seeds and water in a small bowl and set aside for 5 minutes to thicken into a flax egg.
- Put the soaked adzuki beans in a pot and cover them with water. Add 1 tsp baking soda to the water, then boil for about 40 minutes, or until tender. The baking soda helps the beans soften faster and makes them easier to digest.
- Drain the cooked adzuki beans very well. Transfer them to a large bowl and mash lightly with a hand blender or fork, leaving some beans whole. Don’t overmash; whole beans give the burgers a nice texture.
- Add the chopped onion, parsley, grated carrot, salt, pepper, spices, egg or flax egg, and chopped lettuce. Mix everything together well with a fork.
- The mixture should be sticky and easy to shape into patties. If it is too moist, add breadcrumbs or chickpea, rice, or soy flour, starting with 2 Tbsp and adding more as needed until it holds its shape.
- Heat about 1 Tbsp of oil in a non-stick frying pan over medium heat. Shape the mixture into patties and cook them for about 2 minutes per side, until golden and set.
- Serve with anything you like. Tip: they’re great with mustard!
Notes
Frequently Asked Questions
Adzuki beans do not taste like meat on their own, but they recreate the texture and bite of ground beef when you leave some whole and mash the rest. The savory spice blend of smoked paprika, allspice, coriander, and thyme is what gives these patties their beef-style flavor. The result is remarkably similar to a meat patty in both texture and taste.
Yes. Soak the dried adzuki beans for at least five hours, and overnight is best. Soaking shortens the boiling time, helps the beans cook evenly, and makes them easier to digest. After soaking, boil them for about 40 minutes until tender, with a teaspoon of baking soda in the water to soften them faster.
Swap the single egg for a flax egg made from 3 tablespoons of ground flax seeds mixed with 3 tablespoons of water. Let it sit for about five minutes until it thickens into a gel, then use it exactly as you would the egg. No other changes are needed to make the recipe fully vegan.
Patties fall apart when the mix is too wet or too smooth. Make sure the mixture is sticky and holds together before shaping, adding breadcrumbs or chickpea flour two tablespoons at a time if it is too moist. Leave plenty of beans whole rather than over-mashing, and let each patty form a golden crust before flipping so it releases cleanly.
A teaspoon of baking soda in the boiling water raises the pH, which helps adzuki beans break down and soften faster. It also reduces the compounds that cause bloating, making the beans easier to digest. Use a roomy pot, since the water will foam as it boils.
Yes, they are excellent for making ahead. Shape the raw patties, layer them between parchment, and refrigerate for up to two days; the chill helps them hold their shape when fried. You can also freeze raw or cooked patties for up to three months and cook or reheat straight from frozen.
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! 😀