Vegan Mung Bean Burgers
This simple vegan burger has the best texture ever! Super yummy, firm, naturally protein-rich, no blender needed, eggless, nut free, soy free, and gluten free!
Share This Recipe:
It’s perfect as lunch, dinner or even as a savory snack for the road because it stays firm and is tasty warm or cold.
Healthy Mung Bean Burgers
Vegan burgers are a great way to increase your plant-based consumption in a fun and yummy way! I love this burger because it’s:
Healthy and super flavorful.
Super quick and easy to make.
Ingredients are mostly whole foods.
It provides enough protein to use it as a post-workout meal.
Ingredients
Mung beans
Chickpea flour
Chia seeds
Nutritional yeast
Cumin
Oregano
Fennel seeds
Sesame paste
Merken (or smoked chili powder)
Olive oil
This burger uses cooked mung beans. What I do to simplify meals is to boil a bunch of different legumes during the weekend, that way I can just grab them throughout the week for different meals. I soak my mung beans overnight, and then cook for 25 minutes (or until soft).
Sesame paste: it has toasted sesame seeds, versus tahini that has raw sesame seeds. I love the nutty flavor of sesame paste. I make it myself, just email me if you need the instructions for that. Otherwise is easy to find it in Chinese grocery stores or online.
How to Make Mung Bean Burgers?
You need a bowl and a saucepan.
Mix the ingredients in a bowl.
Form 6 medium patties.
Sauté the burgers in the olive oil. That’s it!
This Mung Bean Burger Is
Gluten free
Egg-free
Nut free
Dairy-free (without butter)
Healthy
Easy to make
Amazing as lunch, dinner, snack, or as a post-workout meal
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
Vegan Mung Bean Burgers
This simple vegan burger has the best texture ever! Super yummy, firm, naturally protein-rich, eggless, nut free, soy free, and gluten free.
Ingredients (US Customary)
- 2 1/2 cups cooked mung beans
- 1/2 chickpea flour (or GF oat flour)
- 2 chia eggs
- 2 tbsp nutritional yeast
- 1 tsp cumin
- 1 1/2 tsp oregano
- 1 1/2 tsp fennel seeds
- 1 tbsp sesame paste
- 1/4 tsp merken (or smoked chili powder)
- 2 tsp olive oil
Ingredients (Metric)
- 415 grs cooked mung beans
- 45 grs chickpea flour (or GF oat flour)
- 2 chia eggs
- 2 tbsp nutritional yeast
- 1 tsp cumin
- 1 1/2 tsp oregano
- 1 1/2 tsp fennel seeds
- 1 tbsp sesame paste
- 1/4 tsp merken (or smoked chili powder)
- 2 tsp olive oil
Instructions
- Mix everything but the olive oil in a bowl and knead for 3-4 minutes to brake the beans.
- Form 6 medium patties (or 8 small ones).
- Use a nonstick saucepan and sauté the burgers in the olive oil for 2-3 minutes each side by adding 1 tsp oil first, then flip the burgers and add the other tsp of oil. You are done!
Notes
Other beans? Yes, you can use other type of beans for this burger, black beans work great.
How to replace the sesame paste: you can replace the sesame paste with tahini or olive oil.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1 bar
Servings: 16
| Amount Per Serving | ||
|---|---|---|
| Calories 178 | ||
| % Daily Value* | ||
| Total Fat 4g | 7% | |
| Saturated Fat 0.6g | 3.3% | |
| Total Carbohydrates 24g | 10% | |
| Fiber 9g | 32% | |
| Sugar 3g | 8% | |
| Protein 12g | 15% | |
*Values are based on a 2000 calorie diet.
Share This Recipe:
