• Start by cooking mung in a large pot of water on an open flame. Don’t use a pressure cooker, how we would use for dal generally, we still want a bite in the pulse. Cook on medium heat for about 20 minutes. The bean shouldn’t be completely mushy.
• Drain and cool the cooked mung. In a food processor – add the cooked mung, red onion, baby spinach, green olives and minced garlic. Pulse until it comes together like the texture of finely minced meat – don’t add water!
• Dish out on a shallow bowl, add the salt, pepper, chilli powder and AP flour to bind. Bring it together and divide into 6 equal portions. Shape evenly into round patties and chill in the fridge for 10 minutes before baking.
• Spray with some cooking oil or slightly brush the patties and bake in a pre-heated oven, at 200 degree Celcius for 30 minutes.
• Coat a flat pan with olive oil and place the cooked patties on it. Add the slice of cheddar cheese, cover and cook on a medium-low flame until the cheese melts.

To build the mung bean burger

• While your burger patties bake, prep up other things for the burger. Place your sliced onions in a bowl of water with 1 tbsp apple cider vinegar and let it sit for atleast 20 minutes. Strain and set aside.
• Slice the cucumber and tomatoes and set aside.
• To build the burger, spread a thick coat of tzatziki on the bottom, add the cheese covered patty, add sliced tomatoes and cucumbers, top with crunchy pickled onions and a few olives. Enjoy with more tzatziki and a light beer!