These deliciously nutty burgers, with the pesto flavous of basil and Parmesan, are "meaty" enough to satisfy even the most hardened carnivore. Serve them as you would a normal burger, in buns with all the trimmings and fat sweet potato wedges on the side, or for a Thinner Dinner, on a pile of salad leaves, with a dollop of cucumber raita.
Freekeh burgers with cashews and basil recipe
Makes 6 burgers
Cooking time: 8 minutes
Prep time: 20 mins
Make ahead: The burgers can be made up to three days beforehand and refrigerated, or frozen and stored for up to six months. Make a large batch, and store them with layers of baking paper in between so that you can easily separate them when frozen. Add a couple of minutes to the cooking time if cooking from frozen.
150g cooked cracked freekeh (50g uncooked)
150g cooked brown rice (67g uncooked)
150g onions, prepped and finely chopped
150g carrots, peeled and finely chopped
Third of a teaspoon salt, plus a fat pinch
1 bunch basil, leaves plucked
1 clove garlic, peeled
50g parmesan, roughly chopped
50mL olive oil, plus another tablespoon
One large egg, whisked
In a heavy bottomed fry pan, heat a tablespoon of the olive oil and cook the onions and carrots slowly with a fat pinch of the salt till soft and sweet. Set aside to cool.
In a food processer, process the remainder of the salt, basil, cashews, garlic and olive oil.
Mix the contents of the food processer with the vegetables, freekeh, brown rice and egg. Form into 6 patties.
To cook, shallow fry the burgers for approximately four minutes each side till cooked through and golden. Drain on kitchen paper.
Serve either as a standard burger in a bun, or on a large pile of salad with a dollop of cucumber raita.
For one serve of cucumber raita: peel, deseed and grate half a small cucumber, and add a pinch of salt, half a crushed garlic clove, 100mL of natural yoghurt, and a small handful of plucked, chopped mint leaves.