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. It should take no more than a full day in summer. If they haven't sprouted yet, rinse them a couple of times a day-- once in the morning and again in the evening -- cover again, and wait.

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 whole for texture.

In a large bowl, mix the cooked mung beans with the potatoes, ginger-garlic paste, green chillies, onion, turmeric if using, cilantro, mint and salt from the burger ingredient group. Keep the chutney ingredients and griddle oil separate. The mixture should hold together when you form a patty.

Form 10 burger patties, patting them out on your palm and shaping the edges with your fingers.

Heat a non-stick or cast-iron griddle. Spray or brush on some oil. Cook the burgers over medium-high heat until golden-brown. Flip over and cook the other side.

Place all of the chutney ingredients in a food processor or blender, and process until smooth. Add just enough water to keep the blades moving, or more if you like your chutney thin.