I’ve recently come to realise the profound irony (or stupidity) of having a blog which claims its ode to a certain little legume, but has hardly any recipes which contain the glorious green bean! So what better way to show you all how easy and delicious it is to include the humble mung bean in a meal, than doing so with a chunky, savoury tasty burger!
These patties are bursting full of green veggies and very high in protein. In fact, another reason I love mung beans so much is for their high protein content – a massive 24g per 100g! So naturally I stuffed my face with two of these babies straight after a strenuous lower body workout. I’ve paired mine with roasted peppers, lettuce, onion and mayo mixed with fresh herbs.
- Large bunch fresh mint
- Large bunch fresh parsley
- 2 mugs cooked mung beans
- handful fresh spinach
- 1 mug cooked peas
- 3 florets half cooked broccoli
- 3 cloves garlic
- 3 green (spring) onions, chopped
- 1 mug packed cooked brown rice
- 2 tablespoons hemp seeds, ground
- 1 tablespoon mustard (I used wholegrain)
- 1/2 mug oats
- 1/2 mug breadcrumbs
- salt and pepper
- 2 tablespoons flour (I used brown rice flour)
- Burger buns
- Roasted red pepper (from a jar is easy!)
- Mayo (I blended mine with fresh mint and parsley)
- Red onion
Preheat your oven to 175 C/350F/gas mark 4 (or skip if pan-frying). Start by adding fresh herbs, mung beans, onion, garlic and rice to a food processor. Blend until just combined and the rice and beans have smooshed together. Now add spinach, peas, broccoli, salt and pepper, mustard and hemp seeds. Blend until all combined. Tip out into a large bowl and add oats, flour, and breadcrumbs.
Let the mixture sit for about 10 minutes. Now form into patties and place on a baking sheet lined with parchment/baking paper. Bake in oven for about 30 minutes, turning once halfway through. You can also pan fry these for slightly juicer burgers
Assemble as you wish and enjoy! Let me know if you make these – I love hearing from you all!