Sesame Adzuki Bean Burger
TOP TIP: Used canned organic beanSfor quickness
1 tbsp. sesame oil % onion diced fine
3 stalks celery, diced
2 cloves garlic, minced
1 tbsp. minced fresh ginger Vi red bell pepper, diced
3 cups stemmed, chopped kale (small dice)
3 cups cooked and drained adzuki beans, divided
3 tbsp. tahini
2 tbsp. water, or as needed cup or more sesame seeds (optional)
Preheat oven to 190C/375F and lightly oil a baking tray or line with parchment paper. Heat the oil in a large pan over medium heat and add the onion, celery, garlic, and ginger. Cook stirring occasionally until the onion is softened and translucent. Stir in the bell pepper and kale and cook, covered, until kale has wilted (another 5 minutes or so). Remove from heat.
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Meanwhile, puree 2 cups of the adzuki beans, tahini, and water in a food processor. Transfer to a large mixing bowl and stir in the vegetable mixture, and remaining cup of whole adzuki beans. Sprinkle sesame seeds on a large plate, if using. With wet hands, scoop out one heaped tablespoon of the mixture and form into a ball. Use more mixture for larger burgers. Flatten slightly and press into sesame seeds if using, then transfer to the baking tray. Bake the burgers for 20 minutes turning once halfway through or until a slight crust has formed.
Serve with baked pumpkin slices on top, drizzle with a reduced sauce and enjoy a hefty serving of my delicious caramelised onion butter on the side.