Try our meat-free vegan chickpea and mung bean party burger recipe.

Discover the delicious world of meatless homemade burgers using homegrown sprouts. Our chickpea and mung bean burger patties are packed with flavor and nutrients. For a gluten-free option, simply swap to GF buns. Elevate your burger game with this wholesome recipe.

PREPARATION: 20 MIN   |   COOKING: 8MIN   |   READY IN: 30 MIN 

 

Ingredients 

• 1C homegrown chickpea sprouts  
• 1C homegrown mung bean sprouts 
• 150g firm tofu
• 100g mushrooms, sliced
• 2 garlic cloves
• 2 tsp tapioca flour
• 1/2 tsp paprika
• 1/2 tsp cumin powder
• Olive oil
• Some chilli flakes
• salt & pepper to taste
• parsley & coriander
• 4 burger buns 
• lettuce, tomato, cheese, pickles, mayo (and any other sauce that you prefer)

Method

Making patties

1. Cook homegrown chickpeas & mung beans and drain very well.
2. Slice and cook the mushrooms in a frying pan with a little bit of olive oil until soft and juicy.
3. Place cooked chickpeas, mushrooms, garlic and firm tofu in the food processor, and blend until it turns into a rough paste.
4. Transfer this mixture to a big bowl and add cooked mung beans and the rest of the spice and herbs. Add tapioca flour. * Tapioca flour helps to combine the patty together.
5. Shape into 4-6 patties, between 1.5 – 1.8 cm thick.
6. Heat 2-3 tbsp. of olive oil on the stove over medium to medium-high heat and cook until it turns to a deep, golden brown colour and is crispy. 4 minutes one side and then flip and cook for 4 minutes on the other side.

 

Assemble

1. Grill/toast the burger buns
2. Place mayonnaise, lettuce, cooked patties, sliced tomato, pickle, more mayonnaise and cheese to finish.