Get ready to be blown away, because this azuki bean burger with potato wedges is just to die for! It’s a bit more complicated to make than some of my other recipes because you have to prepare the patties, the wedges and the caramelised onion, but its incredibly worth it. It’s all about multitasking!
To mix things up a bit, I used large tomatoes instead of burger buns. I also served the patties with some sun-dried tomato mayo sauce, a slice of vegan cheese, caramelised onion and lettuce.
With the ingredients listed here, you can make 4 regular sized burgers, or 2 ginormous ones ( and i really do mean ginormous, just take a look at the monster burger in the photos!).
- 300g azuki beans
- 200g tofu
- 2 tsps cumin powder
- 2 garlic cloves
- pepper & salt
- 2 large tomatoes ( to replace the burger buns )
- 1/2 onion
- 1 tbsp agave syrup
- 2 potatoes
- 5-6 sun-dried tomatoes
- 2 tbsp vegan mayo
- First, cut the potatoes into slices, season with salt, and bake in the oven for 45 minutes at 190 °C.
- Once you’ve got your potatoes in the oven, cut the onion into thin slices, coat with agave syrup, and season with salt. Bake in the oven for 20-25 minutes, also at 190 °C.
- Put all the pattie ingredients in a food processor, and blend until smooth. Shape into patties, and fry in the pan for a couple of minutes on either side.If you’re not a fan of “messy” burgers, make the patties smaller, this way it’s less likely that they’ll fall apart.
- Prepare the sauce by blending together the vegan mayo and the sun-dried tomatoes.
- Serve your patties inside the “tomato buns” with some lettuce, sauce, caramelised onion, and vegan cheese slices. Oh yea, and a yummy side of potato wedges!