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!
wheat, soya, gluten, sesame
Brown round rice
Oriental salad dressing
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
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.