I remember years ago now we had some cooked adzuki beans laying around the house without a purpose, and my mum liked the idea of making burgers with them so asked me to find her a recipe online. It was a pretty difficult task, as I seemed to be looking for something that didn’t exist, but I eventually found one and we made them.
Long story short, they sucked. They had no flavor, they didn’t hold together and broke apart in the pan and they were filled with bits of raw garlic and onion. Needless to say, we were both pretty unimpressed with how they turned out, and have any desire to have some any time soon. I guess enough time has passed since that fateful event for me to try my hand at them again, but this time I wanted to get it right, and I think I managed to achieve what my mum wanted all that time ago, but I guess I’ll have to wait until she tries my recipe for herself.
I wanted burgers with a little crunch to them, so I added some sesame seeds which also boost the flavor and nutrition profile enormously.Thanks to the buckwheat groats, the burgers hold together really well, so I have a feeling they could stand up on a barbecue nicely, and it would also give a slight smoky flavor that would be pretty awesome. These are also really good cold, so next time I’m going to make extra for leftovers for lunches on-the-go or as a snack.
I decided to keep things light and summery and topped them with crunchy cucumber, apple and radish (all the radish in the garden seem to be ready at the same time!), all nestled inside cabbage leaves, but these would also be good sandwiched inside a big fluffy bun.
Makes 4 small burgers
1/2 small onion
1 cup cooked buckwheat (1/4 cup raw)
1/2 cup cooked adzuki beans
1 tbsp liquid aminos (or soy sauce)
1 1/2 tbsp sesame seeds
1 tsp dried mixed herbs
1 large handful basil
1 large handful spinach
1 tsp ground coriander
1/2 tsp finely ground sea salt
Cracked black pepper to taste
Pre-heat the oven to 220C (425F)
Place all of the ingredients in a food processor and pulse until combined, but still retaining a bit of texture.
Line a tray with baking paper and then shape the mixture into 4 burgers, I used an ice cream scoop to scoop the mixture evenly and then pressed it down to flatten into a burger shape.
Pop in the oven for 10 minutes, then take them out, flip them, and pop them back in for another 5 to 10 minutes.
Serve cocooned in cabbage leaves or bread rolls with slices of apple, cucumber and radish.