March 05, 2012

Adzuki Beans & Beets Burgers

It’s been a bit quiet on the blog recently, you know how life sometimes gets in the way! But here I am, back with a pink veggie burger recipe. It’s one of those dishes that take a little bit of time to prepare but it is well worth it! I loved the whole process from soaking the beans to assembling the burgers, making the buns and roasting the potatoes in the oven. Nourishing and tasty :)

Happy Monday!

PS: I stumbled upon this cool little video – love the idea of cooking on the beach!

Adzuki Beans & Beet Burgers – makes about 7 burgers

  • • 200g dry adzuki beans
  • • Juice of 1 lime
  • • ½ red onion, chopped
  • • 2 cloves of garlic, minced
  • • 1tsp ground coriander
  • • A bunch of fresh parsley
  • • A bunch of fresh thyme
  • • ½ scotch bonnet chilli, minced
  • • 50g almonds, soaked overnight and rinsed
  • • Salt and pepper
  • • 2tbsp wholemeal flour + extra
  • • 3 small cooked beets, grated

  • 1. The night before, put the beans in a large bowl. Cover with cold water and leave to soak overnight.
  • 2. The next day, drain and rinse the beans. Place them in a large saucepan, cover with cold water and bring to the boil. Leave to boil for 10min, then reduce to a simmer, cover and leave to cook for 40min. Drain well and leave to cool completely. Once cold, blend with the lime juice.
  • 3. Put the red onion, garlic, coriander, parsley, thyme, chilli, almonds, salt, pepper and 2 tbsp flour in the bowl of a blender and blend until smooth.
  • 4. Preheat the oven to 180°C.
  • 5. In a large bowl, mix together the bean purée with the onion mixture and the beets. Flour your hands and forms balls of mixture with your hands. Place them on a greased baking sheet and flatten in the shape of a burger. Repeat until all the mixture is used.
  • 6. Place in the oven and leave to cook for 15min. Turn the burgers on the other side and cook for another 15min.
  • 7. To assemble the burgers, cut a bun in half, add a burger on the lower half, a few slices of cheese, some salad, etc and cover with the top half. Enjoy with oven baked potatoes and sweet potatoes chips.

    Burgers aux Haricots Azuki & Betteraves – pour environ 7 burgers

  • • 200g de haricots azuki secs
  • • Jus d’1 citron vert
  • • ½ oignon rouge, émincé
  • • 2 gousses d’ail, émincées
  • • 1cc de coriandre en poudre
  • • 1 poignée de persil frais
  • • 1 poignée de thym frais
  • • ½ piment scotch bonnet, émincé
  • • 50g d’amandes, trempées une nuit, puis rincées
  • • Sel et poivre
  • • 2cs de farine complète + extra
  • • 3 petites betteraves cuites, râpées

  • 1. La veille, mettre les haricots dans un grand bol. Les recouvrir d’eau froide et laisser tremper la nuit.
  • 2. Le lendemain, égoutter et rincer les haricots. Les mettre dans une grande casserole, recouvrir d’eau froide et porter à ébullition. Laisser bouillir 10min, puis baisser le feu, couvrir, et laisser frémir 40min. Egoutter les haricots et les laisser refroidir complètement. Une fois froids, les mixer avec le jus du citron vert.
  • 3. Mettre l’oignon rouge, l’ail, la coriandre, le persil, le thym, le piment, les amandes, du sel et du poivre et 2cs de farine dans le bol d’un mixeur et bien mixer.
  • 4. Préchauffer le four à 180°C.
  • 5. Dans un grand bol, mélanger les haricots avec la mixture à l’oignon et les betteraves. Se fariner les mains et former une boule avec le mélange. La mettre sur une plaque à four graissée et l’aplatir en forme de burger. Répéter jusqu’à épuisement du mélange.
  • 6. Mettre au four pour 15min, puis les retourner et remettre au four pour encore 15min.
  • 7. Pour assembler les burgers, couper un petit pain rond en 2, ajouter un burger sur la première moitié du pain, puis ajouter des tranches fines de fromage, de la salade, etc, et recouvrir de l’autre moitié du pain. Servir avec des frites de pomme de terre et patates douces cuites au four.
  • 2 comments:

    Vicky K said...

    thanks for the recipe. Tried them last night and they were yum. I'm pleased because I normally don't like beetroot but want to start eating it because of its health benefits. When it's mixed in like this, the 'soil-y ' taste it has it not as potent. I'll definitely make them again and maybe I'll even add a few mushrooms to the mix next time... 😉

    food moods said...

    Thanks Vicky, glad to hear you enjoyed them ;)
    Adding mushrooms sounds super nice too.

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