Adzuki Burger
Serves 6 to 8 | Cooking time: 1h 30mins
Ingredients:
8 white mushrooms
3 white onions
100g almonds
1 flax egg (1 tbsp of ground flax + 3 of water)
4 cloves of garlic
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp miso paste
1/16 cup wholemeal flour
5 sprays of Frylight olive oil spray (or a drizzle of olive oil)
1 tsp vegan butter
mustard
kimchi
Hummus (alternatively just mix tahini with some lime juice)
1/2 Red pepper
Seeds of your choice
Salad
Wholemeal bun
Soak your adzuki beans overnight, to reduce the cooking time drastically, and to improve digestion.
Pre heat the oven to 180 degrees.
Halve the pepper and arrange on the baking sheet cut-side down. Roast for 30-35 mins until the skin is shrivelled and lightly blistered. Set aside to cool completely before peeling.
Drain your soaked beans, give them a wash and cover with water in a pan, with a pinch of salt and optional bay leaf. Boil the beans till soft.
Sprinkle your almonds with salt (generously), and roast them for 9 to 12 minutes.
Thinly slice the onions and add them to a nonstick pan that has been sprayed with Frylight. Sprinkle them with salt and sauté till translucent. Chop your mushrooms and add them to the pan. Sprinkle it all with some salt and cover the pan.
Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken.
Thinly chop your garlic and add it to the pan.
Drain your beans once they are fully cooked, and remove the bay leaf if you used one.
Add the beans to the pan with 1/2 tsp of cumin, onion powder and garlic powder. Mix it all well and add the miso paste and vegan butter. Mix well till fully incorporated and most of the water has evaporated.
Add the wholemeal flour and cook it all till is becomes more of a paste consistency.
Place the almonds into a food processor or blender and blend it into powder. Add the bean mixture from the pan, and blend it all.
Shape them into patties and cook them in a nonstick pan till golden on both sides.
Serve in a bun with some hummus, kimchi, salad, roasted pepper, mustard and seeds. Enjoy.
