Adzuki Beans Veggie Burger | Vegetarian "Beef" Burger

Vegetarian Azuki Beans Burger | Burger vegetarian cu fasole Azuki

These adzuki beans veggie burger patties are vegetarian, healthy and rich in proteins and the best thing about them is that they resemble very much the texture and taste of ground beef! 

This is one of the best veggie burgers recipes I’ve ever tried so far! These adzuki beans veggie burger patties are amazing and resemble very much the texture and taste of ground beef. I’ve already made this recipe twice and will try it again this weekend. That’s how much I loved it! 😀

I love making veggie burgers because they’re so easy to cook. Also, every time I make them I receive tons of compliments from my non-veg friends. Veggie burgers are a great way of introducing your non-veg friends to vegetarian cooking. They’ll love them for sure!

This Adzuki beans veggie burger patties recipe is also macrobiotic. Packed with lots of proteins and very low in fat, this recipe is not only delicious but healthy too! Healthy and tasty burgers?! Yes, please!!

You should definitely try this recipe and please tell me your opinions in a comment 😀 I’d love to hear from you!

P.S. Here are some great recipe ideas using Adzuki beans! The Kitchn rocks! 😀

Adzuki Beans Veggie Burger Whole Wheat Buns

5.0 from 6 reviews
Vegetarian “Beef” Burger | Adzuki Beans Veggie Burger
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This is a vegetarian, healthy recipe for adzuki beans veggie burger patties. This adzuki veggie burger is amazing and resembles very much the texture and taste of ground beef.
Serves: 15+ adzuki burger patties
  • 150g adzuki beans, previously soaked for at least 5 hours (it is best to let them soak overnight)
  • 1 medium onion, chopped
  • 1 small carrot, grated
  • 6-7 young salad leaves, chopped
  • 2 Tbsps ground flax + 3 Tbsps water (or one large egg)
  • 2 Tbsps fresh chopped parsley
  • breadcrumbs or chickpea flour (you can also use regular wheat flour – you’ll need it if the composition is too moist)
  • sea salt and ground pepper, to taste
  • 1 tsp thyme + ½ tsp ground coriander + ½ allspice or burger spices mix (optional – if you want it to taste even more like beef burgers you can add a spices mix, but be sure it's natural and additive-free – if you add spices mix you won’t need to add salt and pepper as it most likely already contains them)
  1. Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
  2. 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.
  3. 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.
  4. Add chopped onion, parsley, grated carrot, salt, pepper, spices (or spices mix), egg/flax egg and chopped salad leaves. Blend them well together using a fork.
  5. 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.
  6. 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.
  7. Serve with anything you like (tip: they’re great with mustard! yum!) .

Vegetarian "Beef" Burger Adzuki Beans Veggie Burger

Want more veggie burger recipes? You should try these Quinoa, Carrot, and Parsnip Cakes and Lentil and Greens Veggie Burger Patties.

Also try this Eggplant Dhal – Lentil and Eggplant Stew

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

46 Comments on “Adzuki Beans Veggie Burger | Vegetarian "Beef" Burger”

  1. 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!

  2. 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.

  3. I cook the adjuki beans in a pressure cooker for 10 minutes and mash lightly with a potato masher. Nice recipes!

  4. Hi,
    I’m getting ready to make your burger,
    but I over cooked my beans a bit, is this going to be a problem?

    1. Hi, Melanie! Yes! I used iceberg lettuce for a crunchy texture, but any lettuce would work. Just use the crunchy, middle part of it.

  5. 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.

    1. 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! 🙂

  6. 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

  7. 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

  8. 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! 🙂

    1. 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.

  9. Do you mind if I print this recipe and give to school kids as I want to encourage vegetarian eating?

  10. I’d almost given up on bean burgers, but these are amazing! Try them people! Making them again tonight.

  11. 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?


    1. 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.

  12. 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.

    1. 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!

  13. 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…


    1. 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 🙂

    1. 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 😀

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