Soooo, I was experimenting with mung bean sprouting techniques and to my delight, I was successful…very successful. I had 6 cups of 4” mung bean sprouts and not a clue of what to do with them except, of course, eat them as is. I decided to try a burger recipe, replacing the usual almonds or other nuts, with my mung bean sprouts. What I got was a nice, light burger. The picture shows baby greens, almond and pine nut cheese (see below), tomato, mung & carrot burger on Matt Amsden’s (RAWvolution) Famous Onion Bread. I love this bread because it turns out great every time! I left onion out of my burger recipe because I knew I would be using onion bread but you might want to add onion if you are using something different.
3 cup sprouted mung beans, 3-4" tails
3 cup carrot, shredded
3 tablespoon olive oil
½ cup sage, oregano, thyme - any mixture of these herbs
.125 teaspoon sea salt, or to taste
½ cup fresh ground flax seeds
First, grind flax seeds in either a coffee grinder in small batches, or in a high-speed blender. Place everything in a food processor and blend until smooth. Place on teflex sheets in burger shapes and dehydrate about 12 hours, turning burgers 1/2 way through. Your burgers may take more or less time depending on the size.
For the cheese: I’m a real new-bie at raw cheese things so I blended 1/3 cup soaked pine nuts and 2/3 cups soaked almonds, a dash of tamari and 2 TBSP nutritional yeast (not raw as far as I know, sorry). Place in a blender and add a little bit of water, just enough to get it to blend. Dehydrate it on teflex sheets with the burgers so they are ready at the same time! Makes about 2 teflex sheets of cheese.
Serve with baby greens and sliced tomato.