I have to admit, I had never even heard of Freekeh before I reviewed it earlier in the summer. I originally prepared a roasted eggplant & tomato pasta salad and it was a huge hit. However, since then I’ve become kind of obsessed with Freekeh and it’s now my go to grain of late. I love the hearty texture and the nutritional punch it brings. More on that here. I easily find it in my regular grocery store but it is also available though amazon.
This week I am sharing one of my new favorite ways to use Freekeh-in a black bean veggie burger. It’s so easy to make your own veggie burgers thus leaving out all those preservatives you don’t need and adding lots of flavor on your own. Since I am the only one in my house that eats them, I make them and freeze them in individual portions.
Please join Tina and I to check out all the great Meatless recipes out there this week. We’d love it if you checked out a few as well.
These are quick & easy to make on a weeknight. A couple tricks I use to make the perfect Freekeh black bean burger:
-Panko bread crumbs (either reg or GF) hold the burger together really well and give it a nice crunchy texture when pan frying.
stole borrowed my hubs burger molds and they were a perfect way to make the burgers uniform in size and look pretty. Great investment as you can use them for all sorts of recipes. The smallest size makes great sliders.
-The leftovers also make great add in to a salad the next day or a great breakfast with an egg.
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