Hello, my friends!! I am back from my Holiday & am full with energy! Ready to go back to my lovely blog & the world behind it! 🙂 I hope you all also had a great vacation! 😉 Now, back to some good food, I reckon!
Today, I made these invented Asian inspired sweet potato & adzuki bean burgers! Ooh yeah, mama! These are such beauties!
I filled them with lots of good stuff like ginger, spring onions, lime zest, red chili pepper, adzuki beans & cooked sweet potatoes. Ooh yes! Check them out!
Recipe: For 4 large burgers + 2 smaller burgers
** For the Asian vegan burgers:
3 large sweet potatoes, ( 600 gr netto ), peeled & cut into 4
1 long red-hot chili pepper, deseeded & cut into smaller rings
4 fat spring onions, cleaned & cut into thicker rings ( green & white part used )
4 tablespoons of salted cashew nuts, cut finely
1/2 teaspoon of Maldon sea salt + 1/4 teaspoon extra
2 tablespoons of flour
150 gr of Panko breadcrumbs
zest of 1 lime, finely grated
One 3 cm x 2 cm piece of fresh ginger, peeled & finely cut up
1 handful of fresh coriander ( cilantro ) leaves, washed, pad dry on kitchen paper & torn roughly
5 to 10 grins of black pepper, finely milled
1 can of adzuki beans, well rinsed & well-drained
** To serve:
2 fat white onions, peeled & cut into finer rings
fresh pistolets or fresh buns, sliced open
1. I cooked my sweet potatoes an hour before I made my burgers. I added a roasted garlic & pepper spice mix to my boiling water for added flavour. I used the brand: Santa Maria. I buy mine in the Delhaize. I added 8 grins. I didn’t add any salt because there is salt in this spice mix. I drained them well. Set aside to cool down a bit.
2. Take a large bowl & add the cut up salted cashews, the cut up chili pepper, the beans, the cooled down sweet potatoes, 1/2 teaspoon of sea salt, the ginger, the cut up spring onions, the lime zest. Mix well with a wooden spoon & taste. It has to taste fabulous! 🙂 I added 10 grins of black pepper & the added 1/4 teaspoon of Maldon sea salt. Mix again. Taste! Now, I added 2 tablespoons of flour, to bind it a bit & then, I added the 150 gr of breadcrumbs. Mix well with a wooden spoon. My mix was still a bit wet but it will firm up in the fridge. Make 4 larger burgers out of them & 2 smaller one’s. Place them, spaced apart, on clean plates & place cling-film over them. Place into the fridge for at least 1 hour. I placed mine for 2 hours into the fridge.
3. 30 minutes before dinner, take the burger plates out of the fridge & remove the cling film. Take a large non-stick pan & heat up on high. Pour that fruity evoo in your pan & heat up. Fry your onion rings in some fruity olive oil & season with sea salt & black pepper. Fry until browned & cooked through. In the same pan, add some olive oil & heat up. Fry your burgers on both sides for about 4 to 5 minutes until cooked through & browned. Now, plate up! Take your bun or pistolet & smear it with vegannaise. Top with salad leaves, your vegan yummy burger & some fried sliced onion rings & top with some vegannaise & close your bun! This is heaven on a plate: all veganized! Ooh yeah, baby! Enjoy! Happy Eating! 🙂
Note : Maybe, next time, I will add a lot more of the Panko breadcrumbs because the burger can still fall apart a bit!!! 😦
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