Plant-based food is a growing sensation, not only for foodies, but also for better health. These scrumptious burgers are vegan, gluten-free, have no artificial sugars and are packed with live health-promoting enzymes and plant-powered goodness from fresh mung bean sprouts.
Mung Bean Sprouts: Rich in vitamin A, C, B6, protein and potassium
Mint: Natural anti-inflammatory, vitamin A, C, iron and magnesium
Time: 40 minutes
Servings: 10 burgers
What You’ll Need:
For the Burgers:
- B-well Cooking Olive Oil/Canola Cooking Spray for frying patties
- 1 cup dry mung beans
- 2 medium potatoes, peeled, cooked and mashed
- 2 Tbsp chickpea flour
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 green chilli, very finely minced
- 1 small onion, finely minced/grated (liquid squeezed out)
- 1 tsp turmeric
- 2 Tbsp coriander leaves, minced
- 1 tsp cumin
- 2 Tbsp mint leaves, finely minced
- ½ tsp salt to taste
- ½ tsp black pepper to taste
For the Green Chutney:
- 2 tsp B-well Thick & Creamy Mayonnaise
- ¼ cup coriander leaves
- ¼ cup mint leaves
- 1 tsp ginger-garlic paste
- Juice of ½ lemon
- ½ cup desiccated coconut
- 1 green chilli, like jalapeno, chopped
- Salt to taste
How to Make:
- Soak your mung beans overnight or for up to eight hours in enough water to cover them by at least 8 cm. Drain the beans in a colander, give them a thorough wash. Now cover the colander with a kitchen towel. Wait for little shoots to appear. It should take a full day if the weather is warm. If beans haven’t sprouted yet, rinse them a 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 and add a pinch of salt. Do this for 30 min until al dente (not mushy).
- In a food processor, pulse the cooked beans or mash them to break them into smaller pieces.
- In a large bowl, mix the mung beans with all of the other ingredients. The mixture should hold together when you form a patty.
- Patting the mixture out on your palm and shaping the edges with your fingers, form 10 burger patties, allow to rest in fridge for 5 min before cooking.
- Heat a pan to medium high heat, coating the pan with B-well Cooking Olive Oil or Cooking Spray. Cook the burgers over medium high heat until golden brown on both sides.
- Serve in a salad or on a whole wheat burger bun, topped with some creamy mint-coriander dressing, salad greens and tomato.
- Place the B-well Thick & Creamy Mayonnaise and all of the chutney ingredients in a food processor or blender, add a splash of water and process until smooth.
- Add just enough water to keep the blades moving. Add more if you like your chutney runnier.