Adzuki beans are small red beans that originated in China. They are a staple of the macrobiotic diet, and they are a good source of magnesium, potassium, iron, zinc, copper, manganese and B vitamins. Adzuki beans have been called the “weight loss bean,” since they are low in calories and fat, yet high in nutrition. And hey – who doesn’t love a good burger?
- 2 cups cooked adzuki beans*
- 1 tablespoon extra virgin olive oil
- 1/2 green bell pepper, chopped
- 1/2 yellow or white onion, chopped
- 3 cloves garlic
- egg replacer for one egg**
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- pinch of cayenne or other hot pepper, ground
- 1 teaspoon vegan Worcestershire sauce
- salt and pepper to taste
- Saute onion, green bell pepper and garlic in extra virgin olive oil, plus salt and pepper to taste, over low heat until softened.
- Remove from heat and let cool.
- Preheat oven to 350 degrees.
- Meanwhile, mash beans in a large mixing bowl.
- When onion/pepper/garlic mixture cools, add to beans.
- Add remainder of ingredients and mix well with your hands.
- Divide into four large patties.
- Bake for 15-20 minutes on each side.
- Top with your favorite burger toppings.
*You can substitute any cooked beans (black, kidney, etc.) for the adzuki beans, if you have trouble finding them. You can also used canned beans, if you’re looking for a shortcut!
**I used EnerG egg replacer. You could also use 2 tablespoons potato starch, 1/4 cup canned pumpkin or squash, or 1 tablespoon ground flax seed mixed with a couple tablespoons of water.