Yield: Makes 8 burgers
Toasty spices and chickpeas give this burger a flavor evocative of falafel. Serve it in or on a pita with some store-bought or homemade tzatziki and a salad of chopped tomato, red onion, parsley, lemon, and olive oil.
Make Ahead Tips
Wrapped well in plastic, the shaped, uncooked burgers keep in the fridge for a few days. You can also freeze them for up to 3 months. Frozen burgers may be a bit more crumbly in the pan, but they’re still more delicious than the ones from a box. Cook frozen burgers straight from the freezer a little lower and a little longer.
Freekeh, roasted young (green) wheat, is an ancient grain gaining in modern popularity. More supermarkets carry freekeh these days, and it’s mostly sold cracked, which is quicker cooking than whole. You can find it in health food and Middle Eastern markets, too.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
These came out pretty well. I made some substitutions based on what was in my pantry (farro instead of freekeh, toasted pine nuts instead of sunflower seeds, fresh bread crumbs instead of panko), but otherwise followed the recipe closely. The burgers held together very well and were pretty flavorful. I served them with tzatziki and chopped kalamata olives, which were good accompaniments. I would make them again, maybe adding more spinach and spices.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?