Just look at that title, now look at the pictures; don’t these adzuki bean burger sliders look ridiculous?! The recipe today comes from one of my favorite bloggers, Richa of Vegan Richa (formerly Hobby and More). She has the most amazing baked goods, Indian recipes and desserts on her page, so you should definitely check her out! Plus, her photography is gorgeous. 🙂 Thank you so much for the post, Richa!
Thank you for having me over Jackie! I cant wait to hear about the recipes you have been testing:)
Some days I plan out my day to make something and get that done, pictured and written up for a post. Some other days, I just go to the kitchen, look around and start working. This was one of those days. I had a few Sweet Potatoes from the weekly farm delivery, so I boiled them. Then started looking for some beans. I did not have any soaking, so looked at my canned bean section, which happens to be on the topmost shelf in the kitchen. This is because the kitchen storage keeps getting full and some days some priorities (beans should be more accessible) are missed in the reorganization. I tried to get the Cannellini beans can from the shelf and it toppled over behind all the other cans. Making a mental note to tell hubbs to shift all the bean cans to a lower level, I reached out and grabbed another can. Ha! Adzuki beans.
Then I went to our balcony herb garden and saw some very green and flourishing Dill. Cut some of that, some remnants of Spinach and headed to choose between cucumber, red bell pepper, onions and tomatoes for an added crunch. Dill and cucumber always work so well together. So there they went. I sliced up some of my day old Multigrain rolls. Went about clicking some pictures. I toasted the buns that would be served. The pictured ones are not toasted. Both work fine. I like warm bread:) It’s just so cold out here these days.
And that’s how these Adzuki Bean Burger Sliders came to be! For more Burgers and Sandwiches from my blog, see the collection here.
Boil, peel and mash 1 large Sweet Potato or Yam.
Add the rest of the ingredients, mix, mash, mix. Taste and adjust salt if needed.
Make patties and coat in bread crumbs. The mixture will be sticky. Use flour or oil on hands to work. Once baked the patties are quite sturdy.
Bake for 25-30 minutes at 375 degrees F, until golden and dry on the outside.
Assemble and serve.
- 1 Sweet Potato or Yam boiled, peeled, mashed. about 1 cup mashed
- 1 cup Adzuki beans, drained, cooked or canned
- 2-4 Tablespoons flour, Wheat or Oat or any gf flour. I used 2 Tbsp wheat
- 2 Tablespoons bread crumbs, inside patty mixture
- 1 Tablespoon nutritional yeast
- 1 Tablespoon onion flakes
- 1 Tbsp Extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon berbere spice, or other spice blend of choice-Cajun, garam masala etc
- 1/2 teaspoon chili flakes or to taste
- 1/4 cup bread crumbs to coat outside
- Cucumber slices
- Baby Spinach
- Fresh Dill chopped
- Dill Jalapeno aioli, (linked in notes) add a teaspoon of chopped Dill to the Aioli recipe
- Multigrain buns/rolls
- Preheat oven to 375F and have ready a baking sheet. Boil, peel and mash 1 large Sweet Potato or Yam. Add the rest of the ingredients except 1/4 cup bread crumbs. Mix, mash, mix, taste and adjust salt if needed.
- Make patties and coat in bread crumbs. I made 3 inch wide and 1/2-3/4 inch thick patties. The mixture will be sticky. Use flour or oil on hands to work. Once baked, the patties are quite sturdy. (Use gf bread crumbs or coarsely ground Oats for glutenfree)
- Place patties on baking sheet and bake for 25-30 minutes, until golden and dry on the outside.
- Toast the buns/rolls lightly (optional), then arrange Spinach on the buns, Top with a burger patty, Cucumbers, Dill Aioli, Fresh Dill and the top half of the bun.
Click here for Dill jalapeno aioli recipe.
Nutrition Information:Yield: 7Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g
For more recipes like these adzuki bean burger sliders, check out the ones below!
Thanks again, Richa!! Here are some links so that you can follow her future posts: