Green Mung Bean Vegan Burger

I grew up in a self-sufficient family. Food wasn't abundant like nowadays. What was provided on the table, was consumed without questioning whether it was ethical or healthy. Philosophy was simple, food was important for survival. End of the story.

Everything has dramatically changed over the years. Now we can buy anything we want and for very affordable price. For example, 1kg of frozen chicken breasts range between £3.00 - £4.00 in the supermarkets. It sounds like a great deal right? But is it really? This prompts me to read the ingredient label and instead of finding 100% chicken, I see 82% chicken, sodium carbonate, glucose syrup, water. All very confusing. And if I start to dig deeper into short life of this chicken, I only have two choices; look for expensive organic alternatives from local farms or check for plant foods with high protein content and other health benefits.

I know how important protein is for my diet as I spend many hours in the gym and studio therefore, I look around for foods with high amount of protein. And here comes the mung bean.

The list of mung beans health benefits is endless. High in protein, dietary fiber and various vitamins. So how come this small bean with huge health benefits is not so popular in UK. 

Well, I can only guess that vegans may argue with me and say that they use mung beans in their meals all the time. While meat eaters may find it too complicated to prepare mung beans. It is much easier to cook meat and it's a common practice that comes from the family. Where mung beans need to be soaked, boiled, sprouted. To be honest, it only sounds complicated and perhaps not many of us seen our mums to cook mung beans. But there is so much info on internet now that nothing can be complicated any more.

Boiled Mung Beans Burgers


  • 1 cup of green mung beans
  • 1 celery stick
  • 1 medium carrot
  • 1 small red onion
  • 2 slices of garlic
  • 2 tbsp of corn starch
  • pinch of salt
  • pinch of coarse black pepper
  • coconut oil for frying


Soak mung beans for several hours, you can leave them overnight if it is easier. I only soaked for 3 hours, then boiled with 2 cups of water for 30 min until they become super soft almost mushy which made them easy to break using hands. You want the texture to be a little coarse. It doesn't have to be perfect.

Grate celery, carrot, onion and garlic and add to mung bean mass. I use fine zester grater. Add corn starch, salt and pepper. Divide mass into even balls (I made 7 from this contents) and leave in the fridge for an hour or longer if you require.

Melt coconut oil in the pan, flatten mung beans balls to the shape of the burger and fry each side on a lower heat for around 6 minutes. The outside will be crisp, the inside will be soft. You can cook in the oven but I find it much tastier when fried and also body needs fat to absorb fat-soluble vitamins A, D, E, K.

Allow to cool down before serving and you can eat with your favourite salad, or soup or on its own. 

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