A hearty vegan burger with a meaty texture and rich and earthy taste! Pair this with some pesto and tomato for a simple sandwich or meaty wrap!


Mung Bean Burger With Mushroom and Kale [Vegan, Gluten-Free]





Cooking Time



  • 2 1/2-ounces sunflower seeds
  • 1/2 onion peeled and diced
  • 1/2 handful kale stems removed
  • 5 1/4-ounces mushrooms sliced
  • 7-ounces cooked mung beans
  • 2 tablespoons capers
  • A pinch paprika
  • 1 tablespoon tomato puree
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper


  1. Place the sunflower seeds in a food processor and blend until texture resembles breadcrumbs.
  2. Sauté onion in a pan with olive oil, until golden, about 10 minutes.
  3. Add sliced mushroom and cook about 5-10 minutes. Add the kale and let it wilt.
  4. Place the mushroom mixture in a food processor with the rest of ingredients, season and process until combined, but not too smooth.
  5. Use your hands to shape the mixture into mini burgers. Place on an oven tray and bake at 355°F for 15 minutes, flip and bake for a further 5-10 minutes.
  6. Serve with a sourdough bun or some fresh vegetables

Nutritional Information

Per Serving Calories: 84 | Carbs: 6 g | Fat: 5 g | Protein: 4 g | Sodium: 42 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.