Vegan Sprouted Einkorn Burgers - Vegan or not, you will love these vegan sprouted einkorn burgers! They are packed with protein and made with delicious sprouted einkorn, beets and cannellini beans. Serve them on an artisan bun and top them with mashed avocado, lettuce and a soy yogurt and herb sauce!
Ingredients
For the Vegan Burgers:
1 cup (150g) sprouted einkorn grains (or farro or spelt grains)
3 cups water
2 tablespoons (32g) ground flax seeds
5 tablespoons water
1 tablespoon extra virgin olive oil
1 white onion, finely diced
1 cup (100g) raw walnuts
½ tablespoon (4g) chili powder
1 tablespoon (8g) paprika
1½ teaspoon salt and a few cracks of black pepper, plus more for coating burgers
1½ cups (150g) rolled oats
2 cooked beets (250g)
1¼ cups (230g) cooked cannellini beans (weight of the drained beans if using canned)
2 tablespoons chopped chives
Bun and toppings:
6 bakery hamburger buns
2-3 avocados, pit and skin removed and mashed
Mixed salad
For the Vegan Yogurt Sauce:
1 cup soy yogurt
2 tablespoons chopped parsley
2 tablespoons chopped chives
Pinch of salt and a few good cracks of freshly ground black pepper
Instructions
Add the sprouted einkorn to a pot. Cook according to package directions.
In a small bowl, add the ground flax seeds and water. Stir and set aside.
Heat the extra virgin olive oil in a pan, add the onions. Cook for 5-6 minutes until translucent but not brown.
Add the walnuts, chili powder, paprika, salt and rolled oats to the food processor. Blend for 1 minute until all the ingredients are well chopped. Pour this mixture into a large bowl.
When the einkorn is ready, drain, then add it to the food processor along with the cooked beets and cannellini beans. Mix for 1 minute until combined.
Add the einkorn/beet mixture to the bowl with the rolled oats. Add the flaxseed mixture and stir all of the ingredients together with a wooden spoon. If the mixture seems too sticky, blend ½ cup more oats and add it to the mixture (you could also use bread crumbs).
Divide the mixture into patties the size of your buns. (It will make 6 large patties). Sprinkle on top salt and freshly cracked black pepper.
Add 1 tablespoon of extra virgin olive oil to a large skillet, wait until the oil is hot, then add 3-5 patties to the skillet. Let the patties cook over medium heat for 2-3 minutes. If they are starting to brown too quickly, lower the heat. Carefully flip the vegan burgers and cook for another 2-3 minutes.
In the meantime, make the vegan yogurt sauce: add the soy yogurt, parsley, chives, salt and pepper to a small bowl. Stir well and store in the refrigerator until ready to serve.
To plate: toast the buns, spread some of the mashed avocado on the bottom of the bun. Top with the vegan burger, a dollop of vegan yogurt, some salad and the top part of the bun. Enjoy!
This is a great make-ahead recipe. Prepare the patties and yogurt sauce ahead and store in the refrigerator, then cook the patties and serve with the rest of the condiments when ready to eat.
Recipe by Italicana Kitchen at https://italicanakitchen.com/vegan-sprouted-einkorn-burgers/