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 Vit. A, C, B6, protein and potassium
Mint: Natural Anti-inflammatory, Vit. A, C, Iron and Magnesium
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 well
⦁ 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 or to taste
⦁ ½ tsp black pepper
For the Green Chutney:
⦁ 2 Tbsp 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
1. 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, and let them sit in the colander, covered with a kitchen towel, until little white shoots appear. It should take no more than 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)
2. Once the beans have sprouted, cook the sprouts with just enough water and a pinch of salt to cover them, until al dente- not mushy for about 30 minutes.
3. In a food processor, pulse the cooked beans or mash them to break them into smaller pieces, allowing some whole for texture.
4. In a large bowl, mix the mung beans with all of the other ingredients. The mixture should hold together when you form a patty.
5. 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.
6. 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.
7. Serve in a salad or on a whole wheat burger bun, topped with some creamy mint-coriander dressing, salad greens, slices of red onion and tomato.
Place the B-WELL Thick & Creamy 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, or more if you like your chutney runnier.