Nope, it doesn’t taste like a hamburger, but it does taste delicious!
Over the years, I’ve made dozens of different veggie burgers, and most were disappointing in texture, or fell apart in a crumbly mess on my plate. I’ve used black beans, white beans, beans of every size and shape. Rice, lentils, bread, carrots, even beets, which are not my favorite vegetable. The first veggie burger I made was the nut and lentil burger from Moosewood, and those were pretty good, but I experimented and tried many “best veggie burger in the world” recipes. Usually, they weren’t.
From the store, no thank you!
Finding a store-bought burger was also a challenge. For a long time, Bocca was pretty much all there was, and they were most definitely only a vehicle for the toppings. Plus, they contain soy that is not organic as well as some food additives. Fast forward to 2024, and the new generation of Impossible burgers and their kin provides more flavor and texture, but again, additives, genetic modifications, and usually an abundance of salt. There’s a locally made burger that is organic and includes only real food ingredients, but it’s a bit dry. Good in a pinch and with a lot of juicy toppings. See what I mean? It’s always something.
Back to the cutting board
So I keep fiddling with my own recipe, and this is where I’m at right now. It will probably change, but I love the flavor of this one. The adzuki beans have a really delightful nuttiness, and the cashews add texture and flavor as well. The mushrooms really give a meatier texture, so these will probably always be present. I can’t serve them when the whole family is together because of nut allergies, a definite down side.
Fairly quick and easy
This is all done best and quickly in the food processor. But, you can use a knife to do the chopping. These have about 3 grams of saturated fat, plant based, as opposed to a traditional hamburger weighing in at 14 grams, and 35 grams of total fat. Additionally, only a tiny bit of sodium as compared to commercially prepared veggie burgers, and a good amount of fiber, a whopping 8 grams, and 13 grams of protein. The only problem with them is they do not freeze well, but fall apart when cooking after being frozen. But they do keep nicely for a few days in the refrigerator.
I’m working on it!
Adzuki Bean, Mushroom, and Cashew Burger
- 2 cups adzuki beans, made from scratch, or no-salt canned
- 4 oz. mushrooms of choice, I used a local mix
- 1 heaping cup cashews, or nut of choice
- 1 onion, small dice
- 4 cloves garlic, minced
- 2 tbsp. extra virgin olive oil
- 2 tbsp. sherry
- 1 tbsp. or so sriracha
- 1 tsp. Worcester or soy sauce
- 1 egg or egg replacer
- ¾ cup panko bread crumbs
- Toppings and bread of choice
In the food processor, pulse the mushroom and process until coarse. See photo. Place in a bowl. Add the nuts to the food processor and process until a similar consistency. Place in the bowl. Add the onion and garlic and pulse until minced.
In a large skillet, heat the olive oil and add the nut/mushroom/onion mixture, and season with salt and pepper. Sauté until the onions are cooked, and just starting to brown on the edges. Add the sherry and scrape any glaze from the pan. Place the mixture back in the bowl.
While the mixture is cooking, pulse half of the beans in that same food processor for five or six pulses. You want to keep some texture here. Place them in a bowl, and put the rest of the beans in the processor and puree until smooth. This will act kind of like glue. Add to the nut mixture along with the sriracha, Worcester, egg or replacer, and bread crumbs. Add a bit more salt and pepper to taste.
Form into patties the size you desire. I made five. Place them on a baking sheet lined with parchment and refrigerate for a half hour or more. Don’t skip this step.
Heat a skillet with some olive oil and add the chilled burgers to the pan. Cook until brown on the first side, about four minutes, then turn and cook until the second side is browned. If you like, pop some thinly sliced onions in the pan at the same time, it adds flavor and you’ll have a topping all ready.
Once cooked, add whatever toppings you like. This time around, I used a smoked provolone vegan cheese, the sautéed onions, lettuce, a luscious slice of fresh, local tomato, and my favorite sriracha mayonnaise. Delicious! Sometimes I add pickles, sometimes sautéed mushrooms. What do you like on your ‘burger’?
Sriracha Mayonnaise
In a small bowl, combine a half cup of mayonnaise or vegan mayonnaise, one to two tablespoons of sriracha sauce, a generous squeeze of fresh lemon juice, and salt and pepper to taste. Mix it up, that’s all, and it keeps well in the refrigerator. Not only good on burgers, but great for dipping French fries or roasted potatoes, or to top other veggies.
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I am always on the lookout for the perfect veggie burger patty and have yet to find it. Thank you for your recipe. I look forward to giving it a try.
Love a good veggie burger! So glad you made one you love. I haven’t tried adzuki beans for burgers yet so thanks for the idea.
They ha a lovely flavor and stood up well. Thanks!
interesting, never tasted one before.
is that cheese? quite alot!
This one was a smoked vegan cheese which was a good melter!
Sweer!
Some of the dairy-free cheeses don’t melt so well, but there are several brands of the smoked provolone style that are all good melting cheeses.
I, too, have made plenty of bean burgers, using a Mark Bittman recipe. They are actually pretty good, and I especially like them twice cooked, when they get really crispy.. But I have never used adzuki beans, and I will give your recipe a try. Sounds delicious.
Thanks Laurie! They were tasty, and I’d not used them before either. Worth a try!
Even the been burgers, I’ve heard them for the first time with you. Would really love to try one though.
I’ll save you one the next time I make them!
Thank you 🙂
Wow, this actually does sound good! I am always impressed by the healthy switches you come up with Dorothy~
Jenna
Since my husband’s heart attack, I’m doing my best to cut down on the saturated fat, both from animals and plants as well. Just don’t take away my olive oil!
I made so many different kinds of bean burgers when my husband was a vegetarian! So I cooked up many different beans. Interestingly enough, I didn’t care for Adzuki beans. But I’m sure they make a good burger.
You can use any favorite firm bean in this recipe. I loved using something a bit different this time around.
So far I’ve never been please with any veggie burger. This looks interesting and quite tasty!
I think as long as you don’t expect them to taste just like hamburger, one can appreciate them in their own right.
That’s the ticket, alright!
This looks really interesting. I’m always looking for a bean burger. Will definitely going to try that this week!
Thanks Ann! I hope you enjoy it. The mushrooms and onions keep them nice and moist.
My favorite is a black bean burger. I think I got lucky. 🍃🍔
They are really delicious too, and could easily be swapped in this recipe. Yum!
I have family who are vegetarian and would enjoy this!
They are really good, and even omnivores like these!
I still have my Moosewood Cookbook.
I do too, and there are a few of the recipes that I still love since I started making them back in the day. Did you have a favorite recipe?
Not really. I first bought it when I became a veg (back in the day) and cannot bear to part with it. Memories…
Yes, for me as well. Memories!
I’ve not had adzuki beans in years! Entirely forgot they existed. Putting them on my list.
I don’t see them all the time, so when I do I am always glad to use them somehow. They are really tasty.
While I don’t avoid eating meat, with all the ingredients that you used in your burgers, I sure I would enjoy eating one. They sound very flavorful.
Thanks Karen! It’s a little healthier option, and quite tasty.
I’ve never had a veggie burger. Although yours looks delicious I will stick with meat. Now, I could eat it without the bun though, just not as a burger.
These are delicious without the bun, nestled on a bed of lettuce.
I’m not a veggie but these look delicious!
Thank you! We liked them a lot.
While I admit this would not be my first choice when thinking about hamburger, your use of ingredients (especially the cashews), and the flavors you’ve added, definitely make me think again! 🙂
Opps, I’m back to my old habit. I’m the anonymous… 🙂
You and one other person often become disguised!
Thanks Ronit! That means a lot to me!
I agree on so many points! It’s near-impossible to find a good bean or veggie burger recipe that isn’t too smooshy or too grainy or to something else. Biggest challenge I’ve had is making one that will stand up to the bun without squeezing out when you bite into it! You’ve got lots of texture going on here, and I believe that’s what it takes. Well done!
Thanks Terrie! It’s such a fine balance. My only disappointment with this was that they did fall apart after being frozen. I’ll still be trying to perfect them.
I love that you used adzuki beans. They are so flavorful!
They do have a lovely flavor! Thank you.
I enjoy it when you try making things healthier. This recipe sounds quite flavorful, and I would love to try it. Thanks!
Thanks Nancy! I know they are not for everyone, but they are tasty in their own right, and always worth a try.
Looks yummy!!!
Thank you!
This looks delish !
Thanks Marilyn! We really liked these.
I appreciate how you work on recipes, Dorothy. That’s why they come out so delicious.
Thanks Mary! With all the restrictions and allergies in my family, sometimes it is like a jigsaw puzzle!
Looks delicious! I like veggie burgers, so I will have to try this out! 🙂
Thank you! I was definitely pleased with this one!