Vegan mung bean burger recipe

This is a very dear vegan burger recipe to Chef as it has been cooked in the kitchen a lot and has been enjoyed by many.

Mung beans are perfect for making vegan burgers as mung beans have a real earthy and meat like taste to them.

Chef uses only a few ingredients to make this bean burger recipe yet the taste is amazing.

Mung beans are very healthy containing vitamins, minerals and amino acids as well as being high in fibre - this combined with the fresh garlic, ginger, onions, carrots and spices makes Chefs burgers a healthy bean burger to eat.

Chef uses a pressure cooker to make these tasty vegan burgers which means the mung beans only have to be soaked for 2 hours, if you do not have a pressure cooker then the mung beans must be soaked over night then boiled until soft and cooked.

Ingredients for mung bean burgers

120g Onions (diced)
200g Dried mung beans
3 Garlic cloves (minced)
1 large tsp grated Fresh ginger
180g Carrots (grated fine not big)
2 tsp Chef Jeenas Mild curry powder
1 tsp salt
Chickpea flour
2 Tbsp Rice bran oil
Water

Picture of dried mung beans.

How to make a vegan mung bean burger

Soak the mung beans in hot water for 2 hours.

Rinse the mung beans and put into a pressure cooker.

Cover the beans with water and tighten the lid, bring to full pressure then turn to the lowest heat for 25 minutes.

Do not add salt when cooking the beans.

Grate the carrots using the fine holes on a clean tea towel, squeeze the juice from the carrots then leave at the side.

Gently fry the onions on a medium heat until they start to soften.

Do not brown the onions the colour should be white/transparent only.

Add the garlic and ginger stir well and gently cook for a few more minutes.

Add the curry powder stir well and cook for a minute or two then turn the heat off.

The beans should be cooked by now, carefully place cooker under the cold water tap to release the pressure.

Drain off any excess water using a sieve.

The beans may mush slightly whilst the water is drained.

Place the cooked mung beans back into the pressure cooker.

Mix 1/2 teaspoon of salt into the beans.

Spread the beans onto a large clean plate to help it cool down a little before adding it to the carrot mixture.

In a bowl mix together the fried onions with the carrots and 1/2 teaspoon of salt.

Add the mung beans to the carrots and onions, mix very well.

The mung beans should not be too hot when added to the carrots, the beans will not take very long to cool if spread on a plate so keep an eye on the temperature.

Cover and place into the fridge until needed.

It is best to leave the bean burger mixture in the fridge for at least 1-2 hours.

To make the vegan burger mix some chickpea flour with a pinch of salt in a flat bowl.

Take a cooking ring and fill the ring with the bean burger mixture.

Remove the cooking ring then carefully turn over the bean burger so that the other side is coated with the chickpea flour.

Drizzle some oil into a large frying pan on a medium heat.

Cook the burgers on one side for at least 5-8 minutes.

Do not turn the burgers straight away let the burgers cook.