SPROUTED MUNG BEAN BURGER WITH MINT – CILANTRO CHUTNEY
- 1 cup dry mung beans
- 2 medium potatoes, peeled , cooked , and mashed well
- 1 tbsp ginger – garlic paste
- 2 green chilies like Serrano , very finely minced
- 1 small onion finely minced
- ½ tsp turmeric , optional – I just like the color , but you can leave it out
- 2 tbsp cilantro or coriander leaves minced
- 2 tbsp mint leaves , finely minced
- Salt as per taste
For the Mint – Cilantro Chutney
- ¼ cup cilantro or coriander leaves
- ¼ cup mint leaves
- 1 tsp ginger garlic paste
- ½ cup grated coconut
- Juice of ½ lemon
- 1 green chili. Like Serrano or jalapeno , chopped
- Salt as per taste
Instructions for making Burger
- Soak your mung beans overnight or for up to eight hours in enough water to cover them by at least three inches , drain the beans in a colander, give them a thorough wash and let them sit in the colander , covered with a kitchen towel, until little white shoots appear, it should take no more then a full day in summer, if they haven’t sprouted yet, rinse them a couple of times a day, once in the morning and again in the evening – cover again and wait.
- Once the beans have sprouted , cook the sprouts with just enough water to cover them, for 30 min , you want the beans to be a dente and not to mushy , pulse the beans in a food processor or mash them to break them into smaller pieces but leave some whole for texture.
- In a large bowl, mix the mung beans with all of the other ingredients , the mixture should hold together when you form a patty.
- Form 10 burger patties patting them out on your palm and shaping the edges with your fingers.
- Heat a non – stick or cast iron griddle , spray or brush on some oil. Cook the burgers over medium – high heat until golden brown , flip over and cook the other side.
- Serve hot or cold, these are delicious on a whole – wheat bun , but they are just as good bunless , with some mint cilantro chutney.
- Place all of the chutney ingredients in a food processor or blender, and process until smooth, add just enough water to keep the blades moving or more if you like your chutney thin.