We made these on our happy stay-at-home day yesterday for dinner. I was worried when I saw how wet the mixture was. Letting it sit in the fridge was a great way to stiffen it up a bit. Also, make sure the oil is nice and hot before you put these in the pan. That seems to help them keep their shape. My husband ate his on bread, I just ate mine with a fork. The kids at theirs with their fingers. The salsa is simple but excellent. The baby liked the salsa, my daughter wouldn’t even try it.
Reprinted from Living Without Magazine, December/January 2011 issue. http://www.livingwithout.com
Makes 8 burgers
1 cup dried mung beans
1 cup gluten-free rolled oats
1 cup mushrooms, diced
½ medium onion, coarsely chopped
2 garlic cloves, chopped
1 tablespoon cumin
¼–½ teaspoon cayenne
– Juice of ½ lemon
– Salt and ground black pepper, to taste
⅓ cup sunflower seeds, optional
3 kiwi, diced (I used 4)
1 jalapeño, diced and seeded (I used about 1/3 of a large pepper)
– Juice of 1 lime
⅓ cup fresh cilantro, chopped
1. Soak mung beans for several hours. Bring beans to boil in 3 cups fresh water. Cover and simmer over low heat until beans soften, about 30 minutes.
2. Place beans in a food processor, along with oats, mushrooms, onion, garlic, cumin, cayenne, lemon juice, salt and pepper. Process until smooth but still grainy. Mix in sunflower seeds and process until seeds are incorporated into the bean mixture. Form into equal-size patties. If the bean mixture is too moist to form into patties, place it in the refrigerator for about 1 hour to solidify a bit.
3. Heat oil in a skillet and cook burgers over medium-high heat for about 3 to 4 minutes per side. (I used coconut oil)
4. To make salsa, combine all ingredients in a bowl. Serve over mung bean burgers.