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Courgette and Mung Bean Burger Recipe


  • 200g onions, finely chopped
  • 2tbsp rapeseed oil
  • 150g cooked rice
  • 200g courgette
  • 300g mung beans, cooked
  • 50g buckwheat flour
  • 1tbsp Korean dried red pepper
  • 1tbsp sesame seeds
  • 1tbsp virgin coconut oil
  • 1tsp toasted sesame oil
  • pinch of Chinese five spice

To serve

  • 6 burger buns, halved
  • unsalted butter
  • salad leaves
  • spring onions (scallions), finely chopped
  • bean sprouts
  • mayonnaise, or dairy alternative


Place the onions in a cold saucepan together with 1tbsp rapeseed oil. Put the saucepan on a medium heat and cover with the lid. The onions will quickly start to release moisture and by letting them cook in their liquid, the flavour will be concentrated. Stir using a wooden spoon around every 5 minutes for a total of 30 minutes.

Add the onions and rice to a food processor and pulse until smooth.

Cut the courgette into thin batons. Place them in a bowl together with the onion and rice mix and the rest of the ingredients. Mix together using a wooden spoon or your hands until slightly mashed.

Heat a frying pan (skillet) and add the remaining rapeseed oil. Lift a little batter at a time into the frying pan using a large spoon and shape into small patties. Fry for around 1 minute on each side so that they take on a little colour. When cooked, place the patties on a baking sheet and leave to cool. Cover with plastic wrap and leave in the fridge for at least 1 hour to set.

Light the barbecue and let the charcoal take on a strong, even glow. Butter the buns on the cut surface and grill them quickly on the barbecue. Then quickly grill the patties on either side so that they warm up and get an even crispier surface.

Add a few salad leaves to each bun and place a patty on top. Add sliced spring onions and mayonnaise.

Recipe courtesy of Fire, Smoke, Green by Martin Nordin (Hardie Grant, Hardback & eBook)


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