Can I share a secret with you? I tend to be really anemic, really anemic. I have even tested anemic while taking iron pills. So naturally I try to find recipes and food that is really high in iron. So imagine my surprise while searching through the bulk bins at whole foods when I found a bean that advertised being high in iron, a bean that I had never tried. But their benefits don’t stop there, they are also low in fat and high in protein. These beans are small and russet-colored with a sweet flavor and can be spelled azuki, aduki or as I found them adzuki.  They pair well with black beans in these burgers. (did you notice the reappearance of these buns?)

Adzuki and Black Bean Burgers

1 15oz. can adzuki beans, washed and drained*
1 15oz. can black beans, washed and drained*
1 medium onion, cut in half
2 cloves garlic, minced
4 reconstituted mushrooms, optional
1 tablespoon fresh thyme
1 egg
1/4 cup all purpose baking flour (Bob’s Red Mill Gluten Free)
Salt and Pepper to taste
Olive oil

Sliced green onions, sliced baby tomatoes, sliced avocado, vegan or regular mayo, spinach leaves, parsley leaves, lime juice to squeeze on top.

Place 1/2 can aduki beans, 1/2 onion diced into small chucks, fresh thyme, garlic, reconstituted mushrooms (optional),  1/2 teaspoon salt, 1/4 teaspoon pepper into Vitamix blender or high powered mixer and blend.

Once blended pour into a bowl and add the rest of the aduki beans, and can of black beans.  Mash with a hand masher just to get well blended (some chucks still visible).

Dice the other half of the onion and mix into the bean mixture.  Add almond meal and baking flour and make into patties.  The patties will be sticky, if too wet add more almond meal.
Place oil in frying pan and heat on medium-high.  Place patties into frying pan, lightly salt and pepper and cook until lightly browned.  (I did patties in batches, placed on a parchment lined pan and put in the oven on 300 to keep warm until I was ready to serve).

*Since I used dry beans instead of canned I followed this to find the conversion between dried and cooked beans.

Source: Adapted from As Easy as Salt and Pepper