April Danann



Mung Bean Burgers


April’s Mung Bean Burgers


  • 1-2 cups of dried mung beans (or much less for 1-2 people)
  • 1-2 cloves garlic
  • 2 cups or more of chopped vegetables (onions, scallions, leeks, etc)
  • 1 cup of cooked chopped spinach
  • ¼ cup of grated carrot or pumpkin or both
  • Olive oil 
  • Sunflower oil for frying or baking


  1. Soak the mung beans for 48 hours in lots of water. Drain, rinse the beans and discard the soaking liquid.
  2. Put all the mung beans and raw garlic in a blender or food processor with a little olive oil. Blend or process until you have a smooth and light batter. Transfer the batter into a bowl.
  3.  Stir in chopped scallions, onions, leeks, grated carrot, chopped or pureed cooked spinach, herbs to taste and cilantro if desired. Or use the vegetables you have on hand- sometimes I use grated pumpkin or squash, and cooked green lentils.
  4.  Using a frying pan, cook as you would a pancake- spoon some of the mixture onto the pan and flatten with the spatula, fry until crispy on each side.
  5. Or the mixture can be placed into an oiled pan and placed in the oven for about 30-40 minutes. I spread artichoke pate or olive pate over the top when I bake it, to give it an added taste.
  6. These burgers change as the vegetables you have on hand change and also you can vary the amount of vegetables you add in- we like it chunky with lots of onions and the spinach makes it moist.
  7. These are great served with a rice stir-fry and salad or on their own with hummous or guacamole. Very nutritious, tasty and balanced. 

For less people, soak less beans - these are used raw and taste great!!! Enjoy.


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