It’s burger time in veggie-land. Joana Mendes with a fresh vegetarian hamburger that will have even carnivores coming back for seconds.
Text And Photo By Joana Mendes
The recipe I’m sharing with you today is an old favorite from my blog. It’s probably the most successful veggie burger I’ve made so far: they’ve got the right texture and consistency and a great, unusual flavor, thanks to the combination of adzuki beans, cooked millet, and tangy sun-dried tomatoes. A couple suggestions: if you don’t have adzuki beans at hand, cooked black beans will make a great replacement; and also, if you don’t want to pan-fry the burgers, either grilling or baking them will do, as long as they’re coated with a little olive oil. Having millet and beans as dominant ingredients, I think they’d be quite dense if served in burger buns, so I my suggestion is to serve them in a similar fashion to bruschettas: over a thin slice of grilled bread and topped with fresh herbs and/or thin slices of avocado. If you happen to make these, I hope you like them as much as I do.
Based in Porto, Portugal, Joana Mendes is the cook, photographer and editor of the Veggies On The Counter food blog. She loves seasonal and natural produce, and her focus as a cook and writer is on whole foods and vegan cuisine.