Farro Vegan Burger

6 Burger
30 min.


  • Burger
  • 150g Sprouted Einkorn
  • 700ml Water
  • 16g Ground Flax Seeds
  • 30ml Water
  • 1 White Onion, finely diced
  • 100g Raw Walnuts
  • 4g Chili powder
  • 8g Paprika
  • 100g Rolled Oats
  • 250g Cooked Beets
  • 230g Cooked Cannellini Beans
  • 6g Chives, chopped
  • To taste Olive Oil
  • To taste Salt
  • To taste Black Pepper
  • Bun e Toppings
  • 6 Hamburger Bun
  • 2-3 Avocados, mashed
  • Vegan Yogurt Sauce
  • 400g Soy yogurt
  • 12g Parsley, chopped
  • 12g Chives, chopped
  • To taste Salt
  • To taste Black Pepper


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 trans- lucent 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!

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