Mung bean burger is just as mean and meaty as any perfect burger that you can think of! A THICC patty topped with melted cheddar cheese, sesame topped buns, onions, tomatoes, olives, and dill tzatziki. Burger patty made of cooked mung beans, green olive, baby spinach, and red onion. Smeared with dill flavored tzatziki, crunchy pickled onions and tomatoes. And more olives! It is healthy, fresh – oozing with Mediterranean flavors and vegan!
Mung beans, green olives and baby spinach – all things green and healthy make for the perfect, flavoursome base of this patty. I have baked the burger patty but if you don’t have an oven at hand, you can slow cook the patty with a brush of olive oil in a non stick pan or even an air fryer. The party turns out crunchy on the outside and beautifully moist and meaty on the I side. Please don’t deep fry the patty, the beans will absorb oil and it will taste rather preposterous.
Building the Mung Bean Burger
Choose your favorite style of bun – brioche, sesame seed, whole wheat. Smear some Dill tzatziki on the bottom – I used this one, but you can make your at home with Greek yogurt – try this recipe. Pickle the onions lightly with apple cider vinegar and cold water, adds a slight punch and also takes away the rawness of the onions.
Love veg burgers? Try these recipes –
Falafel burger
Chickpea patty burger
Beetroot Patties
Old school lunch burger
Ingredients for 6, 1-inch thick patties
- Mung bean – 1 cup, soaked overnight or atleast 8 hours
- Baby spinach – 1 cup
- Olives – 1 cup, chopped
- Garlic – 2 tbsp, minced
- Red Onion – 1 cup, chopped
- All purpose flour – 3 tbsp
- Red chilli powder – 1/2 tsp
- Salt and pepper – to taste
- Cooking spray
- Olive oil – 1 tsp
To make the burger
- Burger buns – 6
- Dill tzatziki – 3/4 cup
- Vegan cheddar cheese slices – 6
- Tomato – 2
- Onion – 1, sliced
- Cucumber – 2, small
- Black olives – to top
- Apple cider vinegar – 1 tbsp
Method for mung bean patties
- Start by cooking mung in a large pot of water on an open flame. Don’t use a pressure cooker, how we would use for dal generally, we still want a bite in the pulse. Cook on medium heat for about 20 minutes. The bean shouldn’t be completely mushy.
- Drain and cool the cooked mung.
- In a food processor – add the cooked mung, red onion, baby spinach, green olives and minced garlic.
- Pulse until it comes together like the texture of finely minced meat – don’t add water!
- Dish out on a shallow bowl, add the salt, pepper, chilli powder and AP flour to bind. Bring it together and divide into 6 equal portions.
- Shape evenly into round patties and chill in the fridge for 10 minutes before baking.
Shaped mung bean patties 
Baked and topped with cheddar
- Spray with some cooking oil or slightly brush the patties and bake in a pre-heated oven, at 200 degree Celcius for 30 minutes.
- Coat a flat pan with olive oil and place the cooked patties on it. Add the slice of cheddar cheese, cover and cook on a medium-low flame until the cheese melts.
To build the mung bean burger
- While your burger patties bake, prep up other things for the burger.
- Place your sliced onions in a bowl of water with 1 tbsp apple cider vinegar and let it sit for atleast 20 minutes. Strain and set aside.
- Slice the cucumber and tomatoes and set aside.
- To build the burger, spread a thick coat of tzatziki on the bottom, add the cheese covered patty, add sliced tomatoes and cucumbers, top with crunchy pickled onions and a few olives. Enjoy with more tzatziki and a light beer!
Mung Bean Burger
Ingredients
- 1 cup Mung Dal soaked overnight
- 1 cup Baby spinach
- 1 cup Onion chopped
- 3 tbsp All purpose flour
- ½ tsp Red chilli powder
- Salt and Pepper to taste
- 1 tsp Olive oil
- Cook spray
For the burger
- 6 pcs Burger buns
- ¾ cup Dill Tzatziki
- 1 Onion small, sliced
- 2 Cucumbers small
- 6 Cheddar cheese slices
- 2 tbsp Black olives whole or sliced
- 1 tbsp Apple cider vinegar
Instructions
- Start by cooking mung in a large pot of water on an open flame. Don’t use a pressure cooker, how we would use for dal generally, we still want a bite in the pulse. Cook on medium heat for about 20 minutes. The bean shouldn’t be completely mushy.
- Drain and cool the cooked mung. In a food processor – add the cooked mung, red onion, baby spinach, green olives and minced garlic. Pulse until it comes together like the texture of finely minced meat – don’t add water!
- Dish out on a shallow bowl, add the salt, pepper, chilli powder and AP flour to bind. Bring it together and divide into 6 equal portions. Shape evenly into round patties and chill in the fridge for 10 minutes before baking.
- Spray with some cooking oil or slightly brush the patties and bake in a pre-heated oven, at 200 degree Celcius for 30 minutes.
- Coat a flat pan with olive oil and place the cooked patties on it. Add the slice of cheddar cheese, cover and cook on a medium-low flame until the cheese melts.
To build the mung bean burger
- While your burger patties bake, prep up other things for the burger. Place your sliced onions in a bowl of water with 1 tbsp apple cider vinegar and let it sit for atleast 20 minutes. Strain and set aside.
- Slice the cucumber and tomatoes and set aside.
- To build the burger, spread a thick coat of tzatziki on the bottom, add the cheese covered patty, add sliced tomatoes and cucumbers, top with crunchy pickled onions and a few olives. Enjoy with more tzatziki and a light beer!
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