Spicy Thai Mung Bean Burgers
What would be nice to warm up with on a chilly winter day? Spicy, hot peppers, ginger, and garlic! I created this vegetarian burger recipe to test for nightshades during Phase 3 of the Elimination Diet, though everyone can enjoy this flavor-packed recipe! When I first made them, Tom said "Wow Al, these are amazing!" I enticed him with a taste while he was working in the home office. Not soon after, he was in the kitchen scrambling around for more.
They are fantastic if placed into a "natural burger bun" such as Napa cabbage leaves or romaine lettuce leaves. Combined with sliced avocado, sprouts, and my spicy coconut cream, these burgers are a crowd pleaser. Though I have to admit my girls won't eat them. My twin toddler boys who will eat just about anything I put in front of them like these to a certain extent but they are not crazy about them. This is one of the few recipes I have posted on this site that is not super kid-friendly. I guess it is probably my liberal use of spicy ingredients!
Above Photo: Cooked Mung beans draining in a colander.
Our Elimination Diet Book states to test nightshades as a group. You can do this or choose to test each individually waiting 3 days in between each food. We usually customize the Elimination Diet for each person based on their case history. For those with various health conditions, it is better to test each food individually to be able to accurately identify the food that is causing problems. However, if you feel healthy already and would like to do the diet to give yourself more insight into the food you consume and its relation to your well-being, then the general plan in our book will be just fine.
Spicy Thai Mung Bean Burgers
If you are following our Elimination Diet then you may already have a container of cooked mung beans in your fridge. Mung beans take about 45 minutes to cook on the stovetop and about 2 minutes to cook in an Instant Pot. Make sure you drain them very well before using in this recipe. The burgers won't work if there is too much liquid added. When cooking your quinoa cook 1 cup of dry quinoa with 1 ¼ to 1 ½ cups of water so it is on the drier side. This will help the burgers hold together. And lastly, be sure all of your ingredients are either cool or at room temp before making this recipe.
Other Ingredients
- Using a food processor fitted with the "s" blade process all ingredients except mung beans and quinoa until finely minced. Add mung beans and quinoa and process again until mixture comes together and forms a ball.
- With slightly oiled hands, shape into six patties. Heat a heavy-bottomed skillet over medium to medium-high heat. Add a tablespoon of olive oil or coconut oil. Cook patties for about 3 to 5 minutes on each side.
- Serve each burger inside two large napa cabbage leaves with sliced avocado, broccoli sprouts, and a dollop of Spicy Pepper Coconut Cream.
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Spicy Pepper Coconut Cream
The trick to making this recipe is to chill one can of coconut milk overnight. When you open the can, the cream will have hardened and separated at the top and the watery part is left behind on the bottom of the can. We use this thick, spicy cream to dollop on top of the Spicy Mung Bean Burgers. It is also delicious over cooked quinoa and beans with chopped avocado and cilantro on top.
Be sure to use a can of full fat coconut milk. Light coconut milk does not contain enough fat to create a layer of “cream” at the top of the can when refrigerated.
- Chill one can of coconut milk overnight. The next day scoop out the coconut cream on top and measure about ½ cup, it doesn’t need to be exact, I usually just take what is there. It will be very hard and white.
- Place the coconut cream in a blender or mini food processor along with the cherry bomb peppers, garlic, lime zest, and Herbamare. Blend until a smooth puree forms. Taste and adjust salt if necessary. You can also add a squeeze of lime juice if desired.
- Place the pepper-cream in a small, covered container in the refrigerator until ready to serve. It will keep in the fridge for up to 10 days.
Yield: about a ½ cup
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About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
Would this work with sprouted mung beans?
Just delish! A couple hints though… We're a family of 2, so when I made the burger mix, I thought I could just form 2 patties, and refrigerate the mix for a later time. The later ones wouldn't hold together. Advice: make them all at once, and refrigerate the extra patties for later. Oh, and we have a wide-base vitamix. Tried making the spicy pepper coconut cream in it, and there wasn't enough volume for the blades to catch. For a wide-bottom vitamix, either double the recipe (I can think of plenty of uses for extras), or consider switching to an immersion blender for this one. Other than these minor details, the recipes are fantastic. Will definitely do this one again!
Here it is (sorry!):
Spicy Pepper Coconut Cream
The trick to making this recipe is to chill one can of coconut milk overnight. When you open the can, the cream will have hardened and separated at the top and the watery part is left behind on the bottom of the can.
½ cup coconut cream
2 cherry bomb peppers, seeded
1 to 2 cloves garlic, peeled
½ to 1 teaspoon lime zest
sea salt or Herbamare to taste
Chill one can of coconut milk overnight. The next day scoop out the coconut cream on top and measure about ½ cup, it doesn’t need to be exact, I usually just take what is there. It will be very hard and white.
Place the coconut cream in a blender or mini food processor along with the cherry bomb peppers, garlic, lime zest, and salt.
Blend until a smooth puree forms. Taste and adjust salt if necessary. You can also add a squeeze of lime juice of desired.
Place the pepper-cream in a small, covered container in the refrigerator until ready to serve. It will keep in the fridge for up to 10 days.
Yield: ½ cup
Ingredient Tip: Be sure to use a can of full fat coconut milk. Light coconut milk does not contain enough fat to create a layer of “cream” when refrigerated.
I e-mailed for the Spicy Pepper Coconut Cream recipe and have yet to receive a response/ I would love to make these burgers this week with that sauce.
Could you please post the recipe?
Thanks!
Spicy Pepper Coconut Cream recipe please :)
These have become a staple for me to have. They are delicious right out of the pan and as left overs. They are healthy, delicious, creative and super easy to make. Thanks so much for all your recipe and inspired eats!
just made these last night. delicious!! i like my food spicy and could definitely add another jalapeno or some sriracha to the mix.
i used split mung beans and it turned out fine- just be careful not to add too much water when you make them.
I love these burgers and make them all the time! We make a coconut cream sauce by adding red curry thai paste to coconut milk. Delicious!
I have been thinking about these for a few weeks and looking forward to making them. They look so yummy. I am wondering if you are going to post the Spicy Pepper Coconut Cream Sauce? I'll look in your cookbook tonight to see if it's in there. Or just the ingredients and I can figure out portions.I started with the elimination in January 2011 and have adopted this eating lifestyle and we have never felt better. We love the cookbook and look forward to making more from it. Thank you! Bridget
I made these for dinner. They are super easy and VERY tasty! Thanks for the recipe ;)
Just made these and they turned out mushy but good! They did thicken though as they cooled. I made my own coconut cream with the thick part of canned coconut milk, curry powder, and lime juice. Turned out well.
WOW! These are SO, SO, SO good!!! One of my new favorites, if not my favorite from Ali and Tom! Thanks guys! Keep up the awesome work!
Wow Ali, you have some fantastic looking recipes here, thanks for the mung bean recipe. I love mung beans and am looking for new ways to enjoy them. I usually just cook them w/ a crushed clove of garlic and add butter and salt. Sometimes I skip the garlic and eat them for breakfast.
Sounds tasty. Lime zest is a great addition. I think I would be tempted to add some Thai red curry paste, too, for even more flavour.
I am quite excited about these! I am in the middle of trying it with adzuki beans, since I was reading mung and thinking adzuki (I cooked the adzuki before I realized my mistake!).
I wonder if you have posted the spicy red pepper coconut cream yet? I am really looking forward to it...Jena
Wow, these look fabulous! I have had a jar of mung beans sitting in my pantry for too long waiting for me to figure out what to do with them. I think I know what to make now!
I just found your site not too long ago and am loving it! Your style of cooking/baking is exactly what I aspire to, so thank you!
-K
Thanks for the comments, as far as using whole or split mung beans, I honestly don't know. My bet is that the split beans would absorb more water and could make the burgers too mushy? We use adzuki and mung beans in in the elimination diet because they are the least allergenic. Surprisingly, pinto and kidney beans can cause problems in some people. Hope this helps! :)
Wonderful looking. Now I've got to find some mung beans! I love the flavor combination in these!
Wow, they look impressive and delicious! I might have to tone down the spices to be like the kids though. ;-) I would like to freeze some and have on hand for a quick meal or lunch!
Shirley
Hi Ali - first of all your blog is amazing and your cookbook is too! Recently found you and it's been fun. Question: are aduki, mung and other beans less prone to sensitivities than other beans/legumes (e.g. chickpeas, kidneys) and that is why you have them in many recipes and elim diet recipes? i came up w/ kidneys and lentils so wondering if these other beans might be okay to try thanks
These look so good! Would I have to start with whole mung beans? I have a bag full of split mung beans in my pantry.
Okay, I"m going to be the first to comment, these look amazing! Everytime you post you make my mouth water. Mung beans are on the top of my list of favorite beans ever, and these burgers look like an incredible way to use them. I never think to make bean burgers, it doesn't happen very often in my kitchen for some reason. I really should more often. Starting with these. Can I come over for dinner please? :)
Kim