Connect Gujarat




  • 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

  1. 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.
  2. 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.
  3. In a large bowl, mix the mung beans with all of the other ingredients , the mixture should hold together when you form a patty.
  4. Form 10 burger patties patting them out on your palm and shaping the edges with your fingers.
  5. 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.
  6. Serve hot or cold, these are delicious on a whole – wheat bun , but they are just as good bunless , with some mint cilantro chutney.


  1. 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.

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