Adzuki Beans Veggie Burger
These vegetarian adzuki bean veggie burger patties are healthy, protein-rich, and remarkably close to ground beef burgers in texture and taste. Easy to make and freezer-friendly, they come together in about 80 minutes and yield 10 patties. Give them a try!
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
For a vegan version, swap the egg for a flax egg: mix 3 Tbsp ground flax seeds with 3 Tbsp water and let it thicken for 5 minutes. If the mixture is too moist to shape, add breadcrumbs or chickpea, rice, or soy flour a little at a time until it holds together. The patties freeze well, so make a double batch and freeze the extras.