April Danann's Mung Bean Burger Recipe

As promised.....here is my recipe for Mung Bean burgers....I posted this sometime last year, but have updated it and here it is again. These are the absolute best bean burgers ever (yes, I know it's my own recipe! LOL) and is something I have made for my family for years....now available at my market stall in Skibbereen on Saturday's. 

Oh, and these are best served with homemade mayo or honey mustard for dipping....

Mung Bean Burgers

1-2 cups of dried mung beans (or more if you want more burgers!)

3 cloves garlic

2 cups or more of chopped vegetables (onions, broccoli, scallions, leeks, etc.)

1 cup of cooked or raw chopped  fresh herbs or spinach

½ cup of grated carrot

Spices and Sea Salt

Olive oil

Sunflower oil for frying or baking

o Soak the mung beans for 48 hours (or until sprouted) in lots of water. Drain, rinse the beans and discard the soaking liquid. Put all the mung beans, raw or cooked herbs or spinach, spices (coriander, cumin, black pepper) and raw garlic in a blender or food processor with a little olive oil. Blend or process until you have a smooth and light batter. Transfer the batter into a deep bowl.

o Stir in chopped vegetables - scallions, onions, leeks, grated carrot, chopped cooked spinach, herbs to taste and cilantro if desired. Use the vegetables you have on hand- sometimes I use grated pumpkin or squash, and cooked green lentils.

o Using a frying pan, cook as you would a pancake- spoon some of the mixture onto the pan and flatten with the spatula, fry until crispy on each side then place onto newspaper to soak up oil – sprinkle with salt.

o   Or the mixture can be placed into an oiled pan and placed in the oven for about 30-40 minutes. I spread artichoke pate over the top when I bake it, to give it an added taste.

o   These burgers change as the vegetables you have on hand change and also you can vary the amount of vegetables you add in- we like it chunky with lots of onions and the spinach makes it moist. These are great served with a rice stir-fry and onion rings made with spelt/gram flour batter on a Saturday night in with the movies!

These can be frozen and will keep for a couple of days in the fridge....they taste great re-heated under the grill for a few minutes to crisp them up. We also make cheese bean burgers with lovely local smoked cheese.....(sigh).

Enjoy (and come visit me at my market stall)

April