Freekeh (transliterated from Arabic) is a newly popular super grain with more protein and almost twice as much fiber as Quinoa. It is not gluten-free... and it is not cheap (the price can run about $10 for 16 ounces). The kernels have a mild smokey flavor that adds depth to any recipe.
The combination of pinto beans and freekeh makes this a unique vegetarian/vegan burger.
Ingredients:
1/2 cup cracked Freekeh (for gluten-free, use equal amounts rice or cooked polenta)
1 1/2 cups cooked pinto beans (or one 15-ounce can)
2 cloves garlic, grated
1 medium carrot, grated
1 medium scallion, chopped
1 tsp Za'atar *
1 tsp cumin
Salt and pepper to taste
1 egg (or egg replacement), lightly beaten
1 TBSP (olive or avocado oil
Cook the freekeh according to package directions. Meanwhile, place the beans in a large bowl and use a fork or potato masher to mash them. Stir in the cooked freekeh, garlic, carrots and scallions. Add the za'atar, cumin, salt and pepper to taste and the beaten egg.
By hand, form 4 large patties (for large hamburger buns) or 6 small patties for sliders and place them on a parchment paper-lined baking sheet, and place in the refrigerator for a few minutes so they set. Place 1 TBSP of olive or avocado oil in a hot skillet and carefully cook for about 5 minutes on each side.
Garnish with sliced red onions, avocados, tomato, cilantro, spicy mayo, hot sauce or condiments of choice. Place over a arugula greens or on a bun.
* Gluten-free: substitute equal amount of brown rice or polenta. Use a gluten-free bun.
* In Arabic, Za'atar means thyme. When you see Za'atar in a speciality store (or you can order it on Amazon) it is typically a combination of dried thyme, marjoram and oregano, raw sesame seeds and dried sumac, which are ground red berries that come from the middle eastern plant. My mother-in-law, who is Lebanese, serves an appetizer made with a paste of olive oil and za'atar spread on pita, and toasted in the oven.
For the Freekeh, we used a a brand called Freekehlicious, cracked freekeh. Beirut Garden also makes a good one, sold in larger packaging.
For the Zaatar we used the Sahadi brand.
For the vegan -- you can use Bob's Egg Replacer. Or Specrtrum makes a ground flaxseed.to substitute one egg, combine 1 TBSP of ground flaxseed with 3 TBSP of water. It will become gelatinous.