These mung bean burgers are the absolute BEST homemade veggie burger. Filled with zucchini, spinach and fresh herbs, they’re vegan, freezer-friendly and sure to be a favourite.
It’s time to upgrade your burger night with these mung bean burgers! Or as we call them, monster burgers.
I cannot get over how healthy, hearty and tasty these veggie burgers are. They are fairly easy to make and no food processor is required- YAY! Mung beans are a nutritional powerhouse, offering a well-rounded profile of essential nutrients. Not only are they cheap, but they are a good source of plant-based protein, dietary fibre and minerals like iron and magnesium. In this recipe, mung beans are combined with green veggies like spinach, zucchini and herbs then formed into beautiful green patties. They’re vegan, packed with goodness and have the best texture.
Ingredients you’ll need
For these mung bean burger recipe you’ll need mung beans, some veggies, and some pantry staples to bind them together.
- Mung beans: The star of the show! A small, green bean variety that belong to the legume family. You’ll need 1 cup dried beans.
- Spinach: Fresh or frozen both work. If using frozen, thaw first and squeeze the excess water.
- Zucchini: Grate one zucchini of a box grater and squeezed to remove excess moisture. This keeps the veggie burgers nice and firm.
- Fresh herbs: I used fresh coriander (cilantro) but parsley or basil would taste amazing too.
- Shallot: Adds a nice flavour layer. Red or white onion are fine too.
- breadcrumbs: I used gluten free bread crumbs to keep the burgers GF, but any bread crumbs are great. You can use crushed crackers, almond flour, or even oat flour instead.
- Chia seeds: The best vegan egg replacement! Mixing chia seeds and water creates a gel-like substance, which helps bind the mung bean burger together.
- Seasoning: We a a combination of smoked paprika, cumin, garlic powder and salt to really amp up the flavour.
- Slaw: I used a mix of shredded cabbage, carrot, coriander Use a bag of store bought slaw for connivence.
- Bread rolls: Wholemeal buns, sourdough or your favourite bread.
How to cook mung beans
Start by rinsing your mung beans well, and check over for any stones. Place 1 cup oof mung beans and 3 cups water in a large pot. Bring to a boil, then reduce heat and simmer until the beans are tender, about 30 minutes. Drain any remaining water when the beans are cooked. Pat dry.
How to make mung bean burgers
Chia eggs: In a small bowl, stir to combine the chia seeds and water. Allow the mixture to sit and gel up and thicken for at least five minutes. Mix again and use.
Burger mixture: In a large mixing bowl, add the cooked mung beans, spinach, zucchini, coriander (cilantro), shallot, breadcrumbs, seasonings and chia seed gel. Use a potato masher or clean hands to mix really well— until the mixture sticks together. Chill is fridge to firm up.
Form the mixture into patties and sprinkle with sesame seeds.
Bake: Place on the baking sheet and spray the tops with oil. Bake for 35 minutes, flipping halfway. They should be deeply golden on the outside.
Serve patties in bread rolls with slaw, sliced avocado, mayo or yogurt. Enjoy!
- Partially dry out the mung beans. Pat them dry between a clean kitchen towel or spread them out onto a lined baking sheet and bake for about 15 minutes. This prevents the mung bean burgers from being too moist.
- Sub the spices with taco seasonings or curry powder for a different flavour
Bun or no bun! Serve your mung bean burgers on a traditional burger bun with Kale & Apple Slaw or sandwiched between lettuce leaves greens for a low-carb burger.
Serve it in bowls. Top your patty on a bed of fresh leafy greens or grain of choice, such as rice or quinoa, and top with sliced avocado, Mango Habanero Salsa or Pineapple Pico de Gallo and chopped red or green onions. It may sound strange, but it so good – trust me!
My favourite fixings! I enjoy these with sliced tomato, avocado, red onion, and smeared with egg yogurt or vegan mayo. You can use Roasted Carrot Sriracha Hummus
How to store
Leftover mung bean burgers can be stored in an airtight container in the fridge for up to 3-4 days. Both uncooked and cooked patties can be kept in the freezer for up to 2 – 3 months using freezer-safe containers or bags. To freeze, place parchment paper between each patty so they don’t stick together as they freeze. Cool patties completely before freezing. Let thaw before heating.
Mung beans are typically found in the in the dried beans area or international aisle of your grocery store. No luck? Try an Indian supermarket!
I haven’t tested this personally, but I think they would be too much for this recipe resulting in a soggy burger.
Yes! Veggie burgers cook up beautifully in the air fryer. Preheat Air Fryer to 350F/ 180C. Place patties in the basket, spray with olive oil or cooking spray and cook for 9-10 minutes flipping halfway through. as the circulating hot air cooks them evenly while creating a nice, crispy texture on the outside.
More burger recipes to try
If you try this mung bean burger recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
These mung bean burgers are the BEST homemade veggie burger. Filled with zucchini, spinach and fresh herbs, they’re vegan, freezer-friendly and sure to be a favourite.
- 1 cup dried mung beans
- 250g/ 9oz box frozen spinach, defrosted + squeezed*
- 1/3 cup coriander (cilantro), chopped
- 1 shallot, diced
- 1 grated zucchini, squeezed*
- 1/2 cup breadcrumbs (I used gf)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons chia seeds + 5 tablespoons water
- To serve: bread rolls, slaw mix, plain yogurt or mayo + avocado
- Start by rinsing your mung beans well, and check over for any stones. Place 1 cup mung beans and 3 cups water in a large pot. Bring to a boil, then reduce heat and simmer until the beans are tender, about 30 minutes. Drain any remaining water when the beans are cooked. Pat dry.
- In a small bowl, stir to combine the chia seeds and water. Allow the mixture to sit and gel up and thicken for at least five minutes. Mix again and use.
- In a large mixing bowl, add the cooked mung beans, spinach, zucchini, coriander (cilantro), shallot, breadcrumbs, seasonings and chia seed gel. Use a potato masher or clean hands to mix really well— until the mixture sticks together. Refrigerate for 30 minutes to firm up.
- Preheat the oven to 180°C/ 350°F and line a rimmed baking sheet with parchment paper or lightly grease with oil.
- Divide the mixture and gently shape into 9 patties– about 1/2 cup of mixture each. Use your hands to gently flatten the burgers and sprinkle with sesame seeds.
- Place on the baking sheet and spray the tops with oil. Bake for 35 minutes, flipping halfway. They should be deeply golden on the outside.
- Serve patties in bread rolls with slaw, sliced avocado, mayo or yogurt. Enjoy!
- Squeeze out the excess water from the spinach and zucchini to ensure the mixture isn’t soggy.*
- Store leftover burgers I airtight container i the fridge up to 3-4 days. Freeze or up to 2-3 months I freezer safe containers for bags.
Keywords: mung beans, veggie burger, vegan