Mung Burgers

Preparation time: 1 ½ hours with a pressure cooker Serves: 5-6
2 hours without
0 Vata, 0 Pitta, 0 Kapha*
-Vata, -Pitta, moderately + Kapha**

1 cup whole mung beans
4-5 cups water
2 tbsp brown or wild rice
1 stick kombu
1/16 tsp hing
1 tsp sunflower oil
½ medium onion chopped
½ tsp cumin seeds
½ tsp dry oregano
2 medium red potatoes, unpeeled
1 egg white
1 tsp- 2 tbsp stone ground mustard (the lesser for Pitta; Vata and Kapha can use up to the maximum as they like)
1 tsp sea or rock salt
¼ tsp freshly ground black pepper
2 tbsp barley or whole wheat flour

*VERSION 1: Combine the mung beans, water, kombu and hing in a pressure cooker and bring to pressure and cook for 25 mins ( if you like your burgers chewy make it 20 mins). If you are not using pressure cooker, bring beans to a boil with the rest of these first ingredients and then cover and cook over medium heat for an hour, or until soft.
While the beans are cooking, wash the potatoes and cut them in quarters, then eights. Chop the onion. Warm the oil in a large skillet and add the cumin, oregano and onion. Sauté until the onion is tender and the herbs are lightly browned. Set aside and wait for the beans to be done.
When the beans are done, cool the pot in cool water to bring it down from pressure, open it and add the potatoes. Cook uncovered until the potatoes are soft, about 20 – 30 mins. Add the beans and potatoes to the herbs in the skillet and mash. Stir in the egg white, mustard, salt and pepper. Add the flour if the burgers need thickening. Form into patties and cook on a non-stick pan until brown, flipping to brown the other side. Or cook them on a cookie sheet in a 350 degree oven for 20-30 mins. Makes 10 to 12 3” to 4” burgers.

Comment: This goes well with Artichoke Heart Salad.

**VERSION 2: Substitute 1 large sweet potato for the 2 red potatoes. Wash and peel it and add it the same time the potatoes would have been added, after the beans are cooked. Omit the oregano and mustard and add 1 teaspoon fresh ginger root, finely chopped or minced, and 1 tsp mild curry powder.