Veggie burgers tend to be dry and bland, but they don’t have to be. This recipe makes moist, fiber-rich vegetarian burgers.
Recipe courtesy of The Freekeh Cookbook by Bonnie Matthews.
Get more protein-packed vegetarian recipes here.
- 1 8-ounce package cracked freekeh (1 cup dry, or about 2 cups cooked)
- 2 eggs, beaten
- 1½ cups whole-wheat flour
- ½ onion, diced fine
- 1 cup chipotle mustard (or 2 chipotle peppers and 1 cup honey mustard)
- 1 15-ounce can black beans, rinsed and drained
- 1 tsp apple cider vinegar
- 1 tsp grapeseed or vegetable oil
- Pour 2½ cups of water and the freekeh in a saucepan, and bring to a boil for 1 minute. Reduce heat to low. Cover, and simmer for about 25 minutes until the freekeh is tender. Once cooked, remove from heat and cool in refrigerator.
- Pour spices in a large bowl, and mix together. Add eggs, freekeh, black beans, chipotle mustard, onion, oil, vinegar, and 1 cup of the flour. Mix well.
- Take a little of the leftover flour and pour on the counter. Take a small handful of the burger mixture and form a ball in your hands. Place the ball on the counter, and slightly press into the flour on both sides so that there’s a light dusting of flour on each side. Continue forming burgers. If hands become too sticky, coat with a little flour in-between forming the burgers.
- In a nonstick skillet, heat up the grapeseed or vegetable oil on medium to high. Carefully place each burger into the heated oil. Cook on one side for about 3-4 minutes or until you begin to see the edges brown and crisp. Carefully flip the burger over, and cook another 3-4 minutes. Cook only a few burgers at a time so you have room to flip them. Serve with chipotle mustard, lettuce, and onion.