- 4
Ingredients
- 3 cups cooked or canned adzuki beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 garlic cloves, chopped
- 2 teaspoons Dijon mustard
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 cup cooked brown rice
- 1 cup shredded carrot
- 1/3 cup ground flaxseed\
- Oil, for pan
- Pineapple Salsa
- 1 small avocado, diced
- 1 cup diced pineapple
- 1 small red bell pepper, diced
- 1 scallion (green onion), thinly sliced
- 1 jalapeno or serrano pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1/2 lime
- 4 gluten-free buns, optional
Preparation
Step 1
MAKES 4 BURGERS
1 Place adzuki beans, tomato paste, garlic, mustard, cumin, ¼ teaspoon salt and black pepper in a food processor container and blend into a grainy paste. Stir in rice, carrots and flaxseed until well combined. (Alternatively, mash beans in a large bowl using a potato masher and stir in ingredients until combined.) Form mixture into 4 equal-size patties.
2 Lightly coat a skillet with oil and warm over medium heat. Place patties in the pan. Cover and cook for 4 minutes per side or until they are heated through and have a crispy crust on top.
3 To make pineapple salsa, toss together avocado, pineapple, red bell pepper, scallion, jalapeno pepper, cilantro, lime juice and remaining salt in a large bowl.
4. Serve bean burgers on buns (if using), topped with pineapple salsa.