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Wasabi Spiced Adzuki Burger

Wasabi Spiced Adzuki Burger

Recipe: Shruti Jain. Yield: 2 burgers

For the wasabi-avocado dressing and caramelized onions:
1 large sweet potato, sliced long and thin (like fries)
1 tsp. olive oil
1 tsp. garlic
1 tsp. onion powder
1 ripe avocado
1 ½ tsp. wasabi powder
1 tsp. lemon
½ tsp. maple syrup
salt, to taste
1 ripe avocado, small dice
1 tsp. butter
1 tsp. olive oil
1 cup onions, thinly sliced
½ tsp. balsamic vinegar

For the patties:
2 cups soaked adzuki beans
1 Tbsp. butter
1 tsp. olive oil
2 cloves garlic
2/3 cup minced shallots
1 tsp. salt
2 Tbsps. minced green pepper
¼ tsp. grounded black pepper
1 Tbsp. fresh rosemary
½ tsp. paprika
½ tsp. sweet tamarind paste
1 cup tomatoes, diced small
½ cup shredded carrot
1/3 cup shredded beetroot
1 tsp. apple cider vinegar
sesame seeds, enough to coat burger

For burger assembly:
2 sesame multigrain burger buns
1 small head Boston lettuce
1 small tomato
½ cup micro greens

For the toppings and fries: Preheat oven to 425°F.

Toss sweet potato with spices and olive oil and bake for 25 minutes until crisp and brown. Keep warm.

In a food processor, add one avocado, wasabi powder, maple syrup and salt. Process until smooth. Add lemon and diced avocado to the mixture. Set aside.

In a pan, add butter oil and onions and let sweat over low heat. Add balsamic vinegar. Cook until brown and caramelized. Set aside.

For the patties: Pressure cook adzuki beans with enough water to cover the beans. It will take 15 to 20 minutes. Or: place adzuki beans in a small pan with 4-5 cups of water and cook until soft, about 50 to 60 minutes. Mash the beans.

Preheat oven to 350°F.

In a sauté pan, warm the butter and olive oil. Add garlic, shallots and salt and let them sweat. Now add green pepper, rosemary, black pepper, paprika and tamarind paste. Let it cook for 5 more minutes on low flame, then add tomatoes and let mixture cook for 10 minutes on a medium flame.

Add mashed beans to the onion mixture and remove it from the flame. Let it cool slightly and then add shredded carrots and beetroot. Taste and add vinegar. Add more salt if needed.

Make 2 patties of 3.5 to 4 oz. each using the mix. Coat with sesame seeds on both sides. Brush a baking sheet with oil and bake the patties for 10 to 20 minutes on each side. Finish grilling the patties on a grill pan.

To assemble burgers: place Boston lettuce, tomato and patty on base of the bun. Top the patty with caramelized onion, avocado dressing and micro greens. Serve with fries on the side.

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