Veggie Burger

Japanese

Burgers made from mung beans and carrots!

Dinner & lunchBread and sandwich2 burgers20 minutes preparation1 hour soaking
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This is what you need

For the spice paste:
Garlic2 cloves
Red onion1 small
Mustard seed1 tbsp
Chili flakes1 tbsp
Cumin seed1 tbsp
Coriander seeds1 tbsp
For the burger:Mung beans75 g
Carrots100 g
Olive oil2 tbsp
Rolled oats2 tbspTahin1 tbsp
Paprika powder1 tbsp
Chili pepper1 tsp
Pepper and salt
For the toppings:
Hamburger bun2
Roman lettuce2 leafs
Tomato1
AvocadoHalve
For the sauce:
Vegan mayonnaise3 tbsp
Mugi miso1 tsp
For the onion pickle
Onions2 medium
Cayenne pepper1/4 tsp
Genmai su2 tbspMaple syrup grade C1 tsp

Kitchenware

Pickle press

This is how you make it

  1. Soak the mung beans overnight. Boil them for about 60 minutes. How quickly they cook depends on how old the beans are. So keep on tasting. Drain.
  2. Finely chop the garlic and red onion. Fry the ingredients for the spice paste in a dry frying pan for 2-3 minutes, stirring constantly.
  3. Crush the ingredients.
  4. Coarsely grate the carrots. Place in the food processor along with the mung beans, 2 tablespoons of olive oil, tahini, spice paste, arrowroot and paprika. Grind briefly until mixed and the beans roughly chopped. Try to keep some of the structure of the beans and do not grind everything fine. Mix the rest with a fork if necessary.
  5. Make two balls of the dough. Press them flat with your hands, until you have two beautiful burgers of 1-1.5 cm.
  6. Heat 2 tbsp olive oil in a frying pan. Fry the burgers for about 5 minutes until golden brown.
  7. Fill the burger with all the ingredients!

Tip(s)

  • Add some sweet patato fries!