Sprouted Mung Bean Burgers with Creamy Mint Dressing

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.

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Course Dinner, Lunch

Servings 10 burgers

Ingredients

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
½ Juice of ½ lemon
½ cup desiccated coconut
1 green chilli, like jalapeno, chopped
salt to taste

Instructions

The Burger

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.

The Chutney

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.

Keywords clean eating recipe, gluten free, healthy burger, mung bean burger, mung bean sprouts, Plant based burger, PLANT BASED FOOD, PLANT BASED LUNCH, PLANT BASED RECIPES, Plant-based diet, vegan burger, vegan curry, Vegan recipes

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