Adzuki bean burger

Ingredients for 4 servings:

• 200 g adzuki beans, dried or 600 g from the can, alternatively kidney beans
• 1 m.-sized onion(s)
• e.g. rapeseed oil
• 2 tbsp mustard
• e.g. salt and pepper
• n. B. Spice(s) (oregano, paprika powder, chili powder, herbs de Provence)
• 1 garlic clove(s)
• 100 g breadcrumbs
• Oil for frying
• 4 burger buns (e.g. whole-wheat buns for toasting)
• 4 leaves of lettuce
• 4 slices of cucumber
• 4 slice(s) of tomato(s)
• n. B. Cress
• ½ bell pepper(s)
• 8 tbsp ketchup or BBQ sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 13 hours 25 minutes

vegan

Soak the adzuki beans in plenty of water overnight. Then cook them for 50 minutes without salt. In the meantime, finely chop and fry an onion. Season the beans, then add the fried onions. Toast the buns. Add the mustard, spices, and garlic to the beans and knead thoroughly. Add the breadcrumbs; the beans should break open. Form the patties and fry in a little rapeseed oil. Top the burger with lettuce, tomato, cucumber, bell pepper, cress, and ketchup or BBQ sauce.