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Adzuki Beans Veggie Burger | Vegetarian “Beef” Burger

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

Yield: 15+ adzuki burger patties

Vegetarian “Beef” Burger | Adzuki Beans Veggie Burger

Vegetarian Azuki Beans Burger | Burger vegetarian cu fasole Azuki

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.

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes


  • 150g (¾ cup) 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!) .

Nutrition Information



Amount Per Serving Calories 67Total Fat 1.1gCarbohydrates 11.6gProtein 2.5g

Did you make this recipe?

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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


Monday 20th of February 2023

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!


Monday 5th of September 2022

What does "young salad leaves" mean?


Tuesday 15th of November 2022

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.


Friday 13th of September 2019

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!

Ruxandra Micu

Monday 7th of October 2019

You're very welcome! Glad you liked the recipe!

A. M.

Monday 2nd of September 2019

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.

Ruxandra Micu

Monday 7th of October 2019

Thank you! So happy to hear this!


Thursday 25th of April 2019

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

Ruxandra Micu

Wednesday 22nd of May 2019

Thanks! :D

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