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mung bean burger

Mung Bean Burger

Just as mean and meaty as any perfect burger that you can think of! A THICC patty topped with melted cheddar cheese, sesame topped buns, onions, tomatoes, olives, and dill tzatziki.
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Prep Time 30 minutes
Cook Time 30 minutes
Soaking time 8 hours
Total Time 9 hours
Servings: 6 people
Course: Main Course
Cuisine: burger, Mediterranean
Calories: 583
Ingredients Method

Ingredients
  

  • 1 cup Mung Dal soaked overnight
  • 1 cup Baby spinach
  • 1 cup Onion chopped
  • 3 tbsp All purpose flour
  • ½ tsp Red chilli powder
  • Salt and Pepper to taste
  • 1 tsp Olive oil
  • Cook spray
For the burger
  • 6 pcs Burger buns
  • ¾ cup Dill Tzatziki
  • 1 Onion small, sliced
  • 2 Cucumbers small
  • 6 Cheddar cheese slices
  • 2 tbsp Black olives whole or sliced
  • 1 tbsp Apple cider vinegar

Method
 

  1. 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.
  2. 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!
  3. 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.
  4. Spray with some cooking oil or slightly brush the patties and bake in a pre-heated oven, at 200 degree Celcius for 30 minutes.
  5. 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
  1. 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.
  2. Slice the cucumber and tomatoes and set aside.
  3. 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!