Veggie burgers are fast becoming more widely available and increasingly interesting and adventurous in flavour and ingredients. Just browse the chilled or frozen vegetarian aisle in any supermarket and you’ll generally find a varied selection. This is great news for us herbivores but also great for meat-eaters looking for something a bit different and of course, delicious. Veggie burgers are also much healthier for our bodies in terms of avoiding high levels of saturated fat.
There is more good news still, as veggie burgers are very easy to make at home. You can get as creative as you like, experimenting with any combo of beans/pulses, herbs, spices and vegetables to tailor make a burger for any taste preference!
This recipe uses lovely organic mung beans; tiny, tender, slightly sweet beans, generally pale green in colour. These little gems pack a nice nutritional punch, being high in potassium, fiber, magnesium, and B vitamins, as well as being a good source of vitamin C.
Soaking and precooking mung beans
The mung beans will need to be pre-cooked before making the burgers.
First, thoroughly rinse the mung beans in cold running water. I always soak the beans in cold water for 4-6 hours (I usually add a splash of cider vinegar, as this aids the soak). Technically, soaking mung beans is not essential, unlike most other larger bean varieties. I do soak however as it is thought to aid digestion and also reduces cooking time significantly.
Once the beans have finished their soak, drain and place in a pan of water. Bring to the boil and simmer for around 20 minutes, or until tender and beginning to break down.
These burgers taste great with a whole array of toppings. I found that avocado slices, raw grated beetroot and balsamic vinegar drizzled on top is delicious! You could also try guacamole, hummus or cheese (vegan or dairy). How about staying classic with mayo and salad? Do let us know if you find any other toppings for these beauties!