Spicy Thai Mung Bean Burgers
Ali Segersten
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
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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