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  1. Home
  2. vegie burgers

Freekeh and carrot burgers

You can freeze any leftover burgers for another time. - by Chantal Walsh
  • 05 Feb 2016
Freekeh and carrot burgers
Cook: 46 Minutes - easy - Serves 8 - Vegetarian - nut-free - dairy-free - pregnancy-safe
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You can freeze any leftover burgers for another time.

Ingredients

150 g freekeh

2 carrots, peeled and grated

½ red onion, diced

½ tsp smoked paprika

1 egg, beaten

400 g tin pinto beans, rinsed and drained

1 tbsp plain flour (optional)

burger buns, to serve

Salad, to serve

hummus, to serve (optional)

Method

  1. Cook the freekeh in boiling water for 20 minutes until soft. Drain and rinse. Toss with the grated carrot, onion, paprika, egg and season.
  2. In a small blender, whizz the beans to a paste and add these to the mix. Add in 1 tbsp flour if needed to combine, and shape into 8 burgers.
  3. Fry the burgers in 1 tbsp oil for 4 minutes on each side until golden and crunchy. If you like, add into burger buns with some lettuce, tomato and a dollop of hummus. You could also make the burgers half the size when shaping, fry, then load into cos lettuce leaves with hummus and finely diced tomato and onion.
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