To make the burger, soak your mung beans overnight or for up to eight hours in enough water to cover them by at least three inches. 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. If they haven’t sprouted yet, rinse them a couple of times a day, once in the morning and again in the evening.

Once the beans have sprouted, cook the sprouts, with just enough water to cover them, for 30 minutes. You want the beans to be al dente and not too mushy. Pulse the beans in a food processor or mash them to break them into smaller pieces, but leave some big bits for texture.

In a large bowl, mix the mung beans with all of the other ingredients. The mixture should hold together when you press it together. Shape four burger patties, patting them out on your palm and shaping the edges with your fingers. Heat a non-stick or cast-iron griddle, add a little oil and cook the burgers over medium-high heat until golden-brown. Flip over and cook on the other side.

Serve with the pimento cheese, garlic mayo and thin slices of red onion. We serve our mung bean burgers on foccacia bread, but they taste great on a good quality sourdough also.