Mung bean veggie burger

with fresh coleslaw and gomasio

Gomasio, also called Japanese sesame salt, perfectly complements this protein-packed burger made from mung beans, pumpkin, red pepper, spring onion and rice. A fresh touch is given by the carrots and cabbage dressed in rice vinegar served on the side!

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, soya, gluten, sesame

Utensils:

(Hand) blender

Ingredients

Mung bean

Brown round rice

Pumpkin

Spring onion

Red pepper

Burger seasoning

White cabbage

Red cabbage

Carrot

Oriental salad dressing

Gomasio

Nutritional yeast

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1861
445
5
0,3
84
11
13
16
0
257

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Place the mung beans in a pot and add 6 parts of water for 1 part of mung beans. Add salt to taste. Bring the water to a boil and let it cook for 5 minutes. Add the brown rice and cook for another 12 minutes until tender. Make sure that the rice and beans are always covered in boiling water. Once cooked, drain the water and let the beans and rice cool down.

Wash all the vegetables. Peel the pumpkin and grate it. Finely chop the onion and red pepper. Heat 2 tablespoons of oil in a pan and cook the vegetables. Season to taste and let them cool down.

To put the burgers together: place the beans and rice in a bowl and puree them with a hand blender. Some can still be left in full. Add the vegetables, nutritional yeast and burger seasoning. Mix everything together. Divide the mixture into 4 parts and shape them in the form of a patty.

For the salad: wash the vegetables. Grate the carrot and cut the cabbages into very thin strips. You can use the potato peeler to thinly cut the cabbage. Place everything in a bowl and season with the salad dressing and the gomasio. Reserve some gomasio to garnish the dish. Massage the cabbage with your hands until it's nice and smooth.

Heat 1 tablespoon of olive oil in a frying pan and cook the burgers on both sides. When crunchy on the outsides, serve them with the coleslaw on a plate and sprinkle them with the remaining gomasio.