Cashew Mung Bean Burger


  • 1 cup cooked or sprouted mung beans 
  • 1 cup cashews
  • 3 cloves of garlic 
  • 1-2 teaspoon oil.  Hemp, flax, pumpkin or combo or all three
  • juice from half a lemon
  • 2 teaspoons thyme
  • 1 teaspoon garam masala 
  • salt and pepper to taste 
  • optional—small amount of gluten free flour to make things stick.  I used teft flour. 

Add all ingredients except optional flour to a blender and blend.  Mix in flour or add more oil to adjust texture and thickness.  Pre-heat frying pan on medium. Coat pan with coconut oil. Shape mixture into patties and place into frying pan.  Cook five minutes a side.  

Caramelized onions and mushrooms: 

  • 1 large onion 
  • lots of mushrooms
  • coconut oil
  • 1 tablespoon balsamic vinegar 
  • 1-2 teaspoon maple syrup
  • salt and pepper to taste

Preheat frying pan on high.  Add coconut oil, onions, and mushrooms.  Sauté until the vegetables start to colour, 2-3 minutes.  Add balsamic vinegar, salt and pepper and sauté for another 2-3 minutes.  Stir in maple syrup at the end.  

I used Maison Orphee Dijon mustard, it's raw, organic and awesome!  I placed the burger and caramelized vegetables on top of greens--spinach, kale, lettuce, collard greens, arugula will work.    I will make another post regarding the homemade bread I used.  Happy food, happy life! 

Jason ManningComment