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.