Video ricette

secondi piatti

For the Vegan Burgers:
• 1 cup (150g) sprouted einkorn
• 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
• 1/2 tablespoon (4g) chili powder
• 1 tablespoon (8g) paprika
• 1 1/2 teaspoon salt and a few cracks of black pepper, plus more for coating burgers
• 1 1/2 cups (150g) rolled oats
• 2 cooked beets (250g)
• 1 1/4 cups (230g) cooked cannellini beans (weight of the drained beans)
• 2 tablespoons chopped chives

Bun and toppings:
• 6 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

Farro Vegan Burger

30min
Facile
6

Preparation:
Rinse the Sprouted einkorn under cold water then add it to a pot along with 3 cups of water. Bring to a boil and cook for 20 minutes.

In a small bowl, add the ground flax seeds and water. Stir and set aside.

In the meantime, heat the extra virgin olive oil in a pan, add the onions and 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 farro is ready, drain, and add it to the food processor along with the cooked beets and cannellini beans. Mix for 1 minute until well combined.

Add this mixture along with the flaxseed mixture to the large bowl and stir with a wooden spoon. If the mixture seems too sticky, blend 1/2 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 them 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.

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!

Products used