Thursday, 18 June 2015

Epic Adzuki Bean Burgers

So you guys, what a week! We've been sorting out the house and attending to all the neglected jobs over the years, trying to fit in all these home-school books and files we have acquired, moving my youngest into her 'grown up bed' (eeek my baby isn't a baby anymore!) and generally de-cluttering the place, and it's reached that point that even though we've sorted and sorted till we can't sort no more, the place still looks like a bomb has hit it. Anybody else been through this? My house is literally driving me crazy, but, I know the end is near and this is keeping me going... just.

Amongst this craziness I also got a new camera. Finally I can stop having to rely on my wonderful friends to take pictures, or resorting to snapping them on my phone. I am so excited about this, though it really has been an eye opener for me. Until I got this camera, I had no clue how bamboozling the world of photography can be. I have a new lens and tripod on order and am very s-l-o-w-l-y getting to grips with the basics, so please bear with me while I learn. I can't promise you mind blowing pictures just yet, but surely they will improve with time.

The recipe that is lucky enough to be my first photographed recipe (on a proper camera that is), is this tasty little vegan adzuki bean burger, because everybody loves a burger!

But as much as we love them, they seem to cause some major challenges for the vegan kitchen. Getting the taste and texture just right, and producing a patty that doesn't fall to pieces when you cook it can definitely be a challenge and I have had my fair share of disasters.

While I love this recipe for tasty tofu burgers, I know many people are uncomfortable with eating too much soy and I wanted to provide a tasty alternative. I was firmly in that camp for years too and avoided unfermented soy, but after more study into the subject, I am happy to include whole soy products now, including milk and yoghurt. I do always make sure it is organic and GM free of course, and I do stay away from soy protein isolate as that still makes me me uncomfortable, but whole soy products have been a welcome addition to my family's diet.

But I am rambling. If you do prefer to avoid soy, this is the perfect recipe for you!

Made with the tiny titan of the bean world that is adzuki beans, these are bursting with flavour as well as being super healthy. The burgers can be made completely oil free too, depending on your preferred cooking method. With a crunchy exterior thanks to the polenta and a soft interior, these burgers really work well in a toasted rye or gluten free roll, with all the trimmings of course.

Just a quick word about the seasoning. I use 'Green Cuisine Chicken Seasoning' which is all natural and contains no sugar. This herb blend is a mixture of paprika, sage, parsley, thyme, cumin, pepper, garlic and onion. You could also use jerk seasoning for a spicy twist, or a tablespoon of harissa paste for a Moroccan influence. Basically spice these up any way you like them, there is no wrong choice here.



Adzuki Bean Burgers
Makes 4-6 burgers

Ingredients for the burger
3 cups of cooked adzuki beans,* drained well
4 spring onion
1 very finely grated carrot
1/2 sweet potato,finely grated
3 tbsp rolled oats
1 tbsp chicken seasoning
1 tsp fresh thyme
1/2 tsp fine sea salt

For the coating
1/4 cup polenta
1/4 cup sorghum flour or rice flour


Method
Add your cooked beans along with the rest of the burger ingredients to a large bowl and mix with your hands. Really squish that mixure up, it's very theraputic!

Next shape them into patties. This mix makes between 4-6, depending on how large you like them to be, I have actually found that 5 seems to be the ideal amount, which leaves one extra left over for lunch the next day.

Tip the two flours for the coating on to a  plate and mix together. With slightly wet hands, shape the burger mixture into nice rounds and coat each one well in the flour.

You can now either shallow fry these in extra virgin coconut oil for around 5-6 minutes each side, or bake in a hot oven until crisp and golden.

Serve these in a toasted bun of your choice, with lettuce, pickles and some home made tomato ketchup.


*I cook my beans from dried with a piece of kombu in the water for added minerals and easier digestibility!


Super excited to link this recipe up to 'Honest Mum's' Tasty Tuesday! I was lucky enough to see this inspirational blogger speak recently and she is awesome. Loving reading about her vegan cleanse too, go Honest Mum!

Tasty Tuesdays on HonestMum.com

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