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
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.
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.
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.
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.
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.
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.
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.
Cook the burgers on one side for at least 5-8 minutes.
Do not turn the burgers straight away let the burgers cook.
Turn the burgers over and cook on the other side.
Turn the burgers on last time just for an extra minute then remove from the pan.
Serve these vegan burgers with mashed potato, salad or on a bread bun.
Enjoy Chefs vegan burgers recipe.
Enjoy Chefs vegan burgers recipe.
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21 comments:
mung beans don't have a very appealing name, but it looks like they make a killer burger!
Hmmm, didn't know what to think when I read the list of ingredients.. I mean, burgers? But boy do they look really yummy! I'll definitely try one, thank you!
Jeena - These look crisp & delicious! Have never tried Mung Beans. Will have to search them out here in the States.
Those look really delicious!
Cheers,
Rosa
Never tried making pattice with moong beans..very healthy and delicious :)
These burgers look great...nice color...crispy on outside...I have to try these burgers soon :)
Looks so good and I love this recipe, I often use Mung in my cooking this sounds like a delish recipe to try!!
That's a great looking bean burger. Jessi would love these... I'll stick with cow though. Cheers:)
Oh, this sounds wonderful, so much better than your plain old veggie burger! Love the spices you chose. :)
A must try! Good one Jeena! :)
That looks like a great bean burger. Do Mung Beans go by any other name? I haven't seen them here in the US but then, maybe I haven't looked hard enough.
I'm actually not a fan of mung beans, but your delicious looking burger is changing my mind!
I love mung bean & your recipe is a good one to use it more ;)
The burger looks so delicious.
zainab :D
Looks delish, I was thinking for so long to make mung daal burger..now urs is tempting me so much...trying soon...
YUUUUUM! Is there a canned bean I can use for this?
A great way to liven up cooked fridge legumes :)
I have made burgers with red mung beans a few times and they are always delicious. I usually add some more spices though. Like the c's (coriander, cumin, cloves, cardamom) and a little bit of chili too. Yummmmm
I just made these and they fell apart, I had to cook them for a while and add more flour, add more oil so they came out pretty good. I like the way they look on the pictures as well. It may take a bit more practice to get them crisp, next time I will make sure they are really squeezed out of liquids and maybe add a bit more spice.
Hi,
Could the mung beans have contained excess water? Make sure you sieve the mung beans to remove all water.
Also maybe add slightly less carrots and squeeze them out more.
A good tip for all vegetarian burgers also is, when you place the burger into the hot oil in the pan let it cook for 4-5 minutes before turning over. Also to help turn the burger over you can use two spatulas, sandwich the burger between two flat spatulas then let the burger gently slide back off into the pan to cook the other side.
I hope this helps.
Thanks for a yummy recipe - and the great pictures which prompted me to try making these burgers.
I was getting quite crumbly patties so I blitzed about a quarter of the final mix in the food processor, then returned it to the rest and gave the whole thing a good stir through. It helped to bind the mixture and the patties held together really well after that.
Barbara
Okay I just made them and they are soooo good! This was my first attempt at a vegan recipe and I am not a very confident chef so I was doubtful to say the least. They are just to die for! Thanks Chef Jeena
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