With National Burger Day coming up on Sunday, I was inspired to come up with a new burger recipe. One with lots of veggies.
When making veggie and bean burgers I’ve often struggled to get them to hold together when cooking (and eating). But I’ve finally managed it!
I used the advice from Inspired Taste, to roast the vegetables and beans before mixing them into the burger. This made sure there wasn’t too much moisture, helping to keep everything together. It’s a bit more time consuming, but is definitely worth it.
The za’atar spice gives the burger a great flavour and the diced veggies and beans give it a chunky texture.
I hope you like it!
Adzuki Bean & Veggie Burger with Za’atar Spice
Servings: 5 burgers
Equipment
- Food processor
- 2 baking trays
- saucepan
- large mixing bowl
Ingredients
Burgers
- ¼ red onion
- ⅓ (100g) head of broccoli
- 1 carrot
- 1 clove garlic, peeled
- 2 tsp za'atar spice, see recipe below
- 1 tbsp olive oil
- 1 tin adzuki beans, drained and rinsed
- 1 sweet potato, peeled and chopped
- ¼ cup (30g) pumpkin seeds
- 60g (approx 8) sundried tomatoes, chopped
- 1 tbsp flaxseeds
- 2 tbsp panko breadcrumbs
- black pepper
- 1-2 tbsp olive oil
- burger buns
- burger toppings of choice
Za'atar Spice
- 1 tbsp cumin seeds, toasted
- ½ tsp salt
- 1 tbsp sesame seeds, toasted
- 1 tbsp dried oregano
- 1 tbsp sumac
Instructions
Burgers
- Mix 1 tbsp of flaxseeds with 3 tbsp of warm water and set to one side for later. After 5-10 minutes it will form a gel which will help bind the burgers together.
- Put the onion, broccoli, carrot, garlic clove, 1 tsp za'atar spice and olive oil in a food processor and pulse until the vegetables are very finely diced. If you don't have a food processor, you can chop the vegetables by hand and mix in the spice and oil.
- Spread the mixture thinly onto a lined baking tray and roast it for 30 minutes at 200°C, stirring half way through.
- After the veggies have been in the oven for 15 minutes, add the beans on a separate baking tray for 15 minutes. When the vegetables and beans have cooked, removed from the oven and leave them to cool.
- In the meantime, boil the sweet potato until soft and mash it in a bowl.
- Add the pumpkin seeds to a clean bowl of a food processor and pulse until finely chopped.
- Add the beans and pulse until they look crumbly.
- Add the veggies, sweet potato, flaxseed and water, sundried tomatoes, panko breadcrumbs, the second teaspoon of za'atar spice and some ground black pepper. Pulse until everything is combined, but not too smooth. The mixture should hold together, but not be too wet and sticky.
- Divide the mixture into 5 equal pieces (about 100g each) and form into patties about 1 inch thick. If you don't want to make the burgers straight away, you can put the mixture in the fridge for up to 24 hours and make the patties when ready to cook them.
- Heat oil in a frying pan or skillet and fry the burgers for about 5 minutes each side.
- Serve in toasted burger buns with toppings of your choice.
Za'atar Spice
- Grind the cumin seeds and salt in a pestle and mortar, then mix it with the other ingredients. Store in an airtight container in the fridge.
Notes
- Feel free to mix up the spices you use.
- If you don’t have flaxseeds, you can use 1 egg instead.
- I topped the burgers with blue cheese, mushroom, lettuce and tomato.
