Freekeh Burger

Freekeh Burger

askdrnandi.com
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Ingredients
  

  • 3 cups cooked pinto beans
  • 1 cup cracked freekeh
  • 5 cloves garlic minced
  • 1/2 cup shredded carrot
  • 1/2 cup sliced green onions
  • 2 Tbsp za'atar
  • 2 tsp cumin
  • Salt and pepper to taste
  • 2 egg lightly beaten
  • 2 Tbsp extra virgin olive oil
  • 2 large onion thinly sliced
  • 3 tsp harissa
  • 8 hamburger buns
  • Baby spinach leaves for serving

Smoky Garlic Aioli:

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 cup mayonnaise
  • 4 Tbsp extra-virgin olive oil
  • 4 tsp fresh lemon juice
  • 3 tsp smoked paprika
  • 2-3 cloves garlic pressed
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 350 F.
  • Place beans in a large bowl and mash them lightly.
  • Stir in freekeh, garlic, carrot, and green onions.
  • Season with za'atar 1 tsp at a time. Taste the mixture to find correct amount for your liking.
  • Stir in cumin, salt and pepper to taste, then fold in the egg.
  • Form burger mixture into 8 large patties.
  • Put patties on a baking sheet lined with parchment paper.
  • Brush tops of the patties with extra virgin olive oil and bake for about 25 minutes. You want them golden and slightly crispy on the edges.
  • While the burgers are in the oven, heat extra virgin olive oil in a large skillet over medium heat.
  • Add onion and a pinch of salt. Cook for 8-10 minutes.
  • Stir in harissa slowly and keep adding to taste.
  • To make the burgers, place each patty on a bun and top them with onions, smoky garlic aioli, and spinach leaves.

Smoky Garlic Aioli:

  • Toast cumin seeds and coriander seeds in small skillet over medium-high heat. About 1 1/2 minutes.
  • Allow to cool.
  • Finely grind toasted seeds.
  • Whisk mayonnaise, extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl.
  • Season aioli to taste with salt and pepper.
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