Adzuki burgers

Today we are going to eat burgers. Good menu for a Saturday evening, isn’t it? 😉

I’ve done them with adzuki.

If you haven’t heard about these pulses, let me introduce them.

They are small, red pulses. They taste “sweet” and are especially good for detoxing our body and the good function of our kidneys. They regulate our blood sugar, protect our heart and bring us big quantities of minerals. They are rich in fibre and promote intestinal flora, which aids in healthy digestion.

So it’s a good business to include adzuki in our meals, don’t you think?

For 6 big burgers:

350 gr. cooked adzuki (170 gr. when raw)

1 onion

2 big carrots

½ red bell pepper

½ zucchini

1 garlic clove

½ teaspoon of cumin powder

½ teaspoon of ginger powder

salt, black pepper

olive oil


Leave the adzuki beans in a bowl with water to soak overnight.

Next morning, drain them and boil them in salty water, covered on low heat for 1 hour.

Drain them and mince them in a blender until they have a texture of a puree.

Peel the onion, carrots and garlic. And wash the red pepper and zucchini.

Chop all the veggies in a mincer. Put them in a pan with olive oil, salt and pepper and cook them on low heat until they are soft (about 5 min.)

Put in a bowl: the veggies, adzuki beans, cumin, ginger, salt and pepper to taste, and mix it well (with a spoon or your hands).

Take pieces of this mix and form balls. Put the balls on a wax paper and press a bit to get the burger form.

Leave them in the fridge for 1 hour.

Fry them in a pan with a drop of olive oil, just to get them golden.

Ready to eat!

I like to serve them in a bun, with some green leaves, tomatoes, pickles and a light sauce -> a mix of fresh creamy cheese, with a tiny bit of mustard and honey.

These burgers are not “junk fast food” but quite the contrary  😉


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