This delicious veggie burger combines the earthy nuttiness of freekeh with the sweetness of beets. Studded with salty feta and topped with a tahini sauce, avocado and pea shoots, it has everything we want in a meal.
1 1/2 cups grated beets (2-3 beets)
1/4 cup fresh mint, minced
4 oz feta, crumbled
1/4 cup freekeh
1/4 tsp fresh black pepper
Zest and juice from 2 lemons
2 cloves garlic, crushed and minced
1/4 cup tahini
2 tbsp olive oil
Brioche buns, avocado, and pea shoots for serving
Add freekeh and 3/4 cup water to small pot. Bring to boil, cover and reduce heat to low. Cook until tender and water is absorbed, about 20 minutes.
Mix together freekeh, beets, mint, feta, eggs and black pepper. Form into 4” burgers on a plate. Don’t worry if they fall apart easy right now.
Heat olive oil in large cast iron or non-stick skillet over medium high heat. Using a spatula, gently add the beet burgers trying to keep them together as much as possible. Cook until browned and cooked through, about 4 minutes per side.
Meanwhile, mix together tahini, garlic, lemon zest and juice in a small bowl. The consistency should be similar to mayonnaise so if it is still too thick add 1-2 tbsp water to thin it out.
Serve burgers with brioche buns, tahini sauce avocado and pea shoots.