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Mediterranean Mung Beans Burger
Mediterranean Mung Beans Burger
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 4 Servings 1x
Ingredients
Scale
- 1/2 cup organic green mung beans, soaked overnight*
- 1 tablespoon golden flaxseed, ground
- ½ cup kalamata olives, finely chopped
- ½ cup onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon organic sun-dried tomatoes in oil, chopped
- ¼ cup fresh parsley, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon red chili flakes (optional)
- ¼ teaspoon freshly ground black pepper
- ¼–½ teaspoon Celtic sea salt
- 1 tablespoon organic tomato paste*
Instructions
- Rinse soaked mung beans a few times and put into a medium saucepan. Cover with 1½ inches of water. Bring to a boil and simmer on medium/low for 15 minutes until beans are tender but not mushy. Drain and let cool.
- Preheat oven to 375ºF.
- In a small bowl, combine flaxseed with 3 tablespoons of water. Set aside for at least 10 minutes.
- Put beans in a food processor and process until smooth texture forms. Alternatively mash beans with a fork or potato masher.
- Put into a medium sized bowl. Add olives, onion, garlic, sun-dried tomatoes, parsley, spices and tomato paste. Mix thoroughly. Taste to adjust salt.
- Add flax “egg” to the mixture. Mix to combine.
- Form into 4-6 burgers and place evenly on a parchment paper lined or lightly oiled rimmed baking sheet.
- Cook for 20 minutes, remove from oven, flip, and cook for another 5-10 minutes. The burgers should be lightly browned when done.
- Serve warm or room temperature over salad greens with my 5 Minute Avocado Herb Sauce.
Keywords: Mung Bean Recipe
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