Recipe: Summer recipes

  • Updated: July 30, 2014 - 1:16 PM

Freekeh Burgers With Chipotle Mustard

Serves 8.

Note: If you have become fond of freekeh — cracked green wheat — you’ll be looking for good things to make with it. Add these burgers to the list. Serve on grilled bread, with onion and lettuce. The just-cooked freekeh needs to be refrigerated until thoroughly cooled. Find freekah with the grains on the supermarket shelf. Chipotle peppers in adobo are available in cans on the grocery shelf. Adapted from “The Freekeh Cookbook: Healthy, Delicious, Easy-to-Prepare Meals With America’s Hottest Grain,” by Bonnie Matthews.

• 2 1/4 c. water

1 c. dried freekeh (may substitute 2 cups cooked freekeh; omit the water above and the cooking step)

• 1 tbsp. chili powder

• 2 tbsp. onion powder

• 2 tsp. chipotle powder

• 1 tsp. smoked Spanish paprika (also called pimenton)

• 2 eggs, beaten

15 oz. cooked or canned no-salt-added black beans (if using canned, rinse and drain them)

• 1/2 onion, finely diced

• 6 garlic cloves, finely chopped

• 2 tbsp. grapeseed oil or vegetable oil, plus more for the pan

• 1 tsp. apple cider vinegar

• 1 c. honey mustard, divided

• 2 chipotle peppers in adobo, finely chopped (see Note), divided

• 1 c. whole-wheat flour, plus more for dusting

  • get related content delivered to your inbox

  • manage my email subscriptions


Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters