It’s not easy to find a delicious and interesting vegetarian burger patty recipe but when you do it’s worth celebrating. This mung bean, lentil and quinoa recipe is an explosion of nutritional goodness and is incredibly tasty to boot!
This recipe is perfect for the stovetop or skillet but doesn’t work so well on a braai grid. If you attending a braai pre-fry your patties so they are more solid and pop them on the braai to warm up. If you are not a fan of bread or you are avoiding gluten, try putting these patties on top of a brown mushroom for extra deliciousness.
Why Mung Beans
Mung beans are considered one of the healthiest beans. Locally produced, they are a great source of protein and inflammation-fighting nutrients. Often used as bean sprouts in stir fries and salads, they can also be eaten in whole cooked form or used in split mung bean form for more softer-textured dishes. Have a look at our product page for more details on the benefits of mung beans and mung bean recipes.
Mung Bean Burger Patty Recipe
We LOVE mung beans so this recipe is right up our alley. Super easy to make and a useful one to add to the recipe collection.
- 1 cup whole brown lentils
- 1 cup cooked quinoa or millet
- 1 cup mung beans (cooked)
- 3 eggs
- freshly ground pepper
- sea salt
- 1 small bunch fresh basil
- 1 small bunch parsley
- 1 bunch chives or additional onion
- 2 teaspoons turmeric
- 1/2 onion (finely cubed)
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup flour (chickpea, or stoneground cake flour)
- 3 tablespoons coconut oil
- Cook the mung beans and lentils together in 3 cups of lightly salted water until tender, drain, set aside (this also freezes well for later use).
- Cook the quinoa or millet in about 1 and 1/4 to 1/2 cups of water for about 15 minutes (you should have none or very little liquid), drain and set aside.
- Finely chop the herbs, and onion.
- Fry the onion and turmeric with 1-2 tsp of coconut oil until tender, and let it cool
- In a mixing bowl, combine all of the above, including the sea salt & pepper (keep in mind the beans and quinoa were salted), cinnamon, three large eggs, chickpea/gram flour, and mix well to create a “paste”.
- Fry the patties by spooning spoonfuls of the “paste” on to an oiled skillet, and slightly flatten the top with the back of your spoon. Fry about 2-3 minutes on each side (medium heat). you can also use your hands to make little balls that you flatten between your palms. If you want to serve the patties in buns use a larger spoon and use more paste to make a bigger patty.
Serve on a bun or a grilled brown mushroom with basil and tomato slices and a nice salad on the side. So yum!