Freekeh Burgers With Chipotle Mustard 8.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Jul 23, 2014

If you have become fond of freekeh -- cracked green wheat -- you’ll be looking for good things to make with it. Add these burgers to the list.

Serve on grilled bread, with onion and lettuce.

Make Ahead: The just-cooked freekeh needs to be refrigerated until thoroughly cooled.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • 2 1/4 cups water
  • 1 cup dried freekeh (may substitute 2 cups cooked freekeh; omit the water above and the cooking step)
  • 1 tablespoon chili powder
  • 2 tablespoons onion powder
  • 2 teaspoons chipotle powder
  • 1 teaspoon smoked Spanish paprika (pimenton)
  • 2 large eggs, beaten
  • 15 ounces cooked or canned no-salt-added black beans (if using canned, rinse and drain them)
  • 1/2 onion, finely diced
  • 6 cloves garlic, finely chopped
  • 2 tablespoons grapeseed oil or vegetable oil, plus more for the pan
  • 1 teaspoon apple cider vinegar
  • 1 cup honey mustard
  • 2 chipotle peppers in adobo, finely chopped
  • 1 cup whole-wheat flour, plus more for dusting
  • Sea salt


Combine the water and dried freekeh in a medium saucepan over high heat. Once the mixture comes to a boil, cook for 1 minute, stirring. Reduce the heat to low; cover and cook for 20 to 25 minutes, until tender. Transfer to a heatproof bowl and refrigerate until cool.

Combine the chili, onion and chipotle powders and smoked paprika in a mixing bowl, along with the eggs, cooked and cooled freekeh, black beans, onion, garlic, oil, vinegar, 2 tablespoons of the honey mustard, 1 tablespoon of the chipotle peppers in adobo, 1 cup of the flour and a good pinch of salt. Use your clean hands to blend well.

Dust a work surface and your clean hands with flour. Use the chilled mixture to form 8 balls (about 4 1/2 ounces each); shape each one into a burger patty and coat it lightly with flour, patting to remove any excess.

Whisk together the remaining honey mustard and the remaining chipotle peppers in adobo in a small bowl until well combined.

Heat about 1/8 inch of the oil in a large skillet over medium-high heat. Once the oil shimmers, add 2 or 3 patties and cook for 2 minutes, until browned and crisped on the bottom. Turn the patties over and cook the same way on the second side for about 2 minutes. Transfer to a plate; sprinkle lightly with salt. Repeat with the remaining patties.

Serve warm or at room temperature, with the chipotle honey mustard.

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Recipe Source

Adapted from “The Freekeh Cookbook: Healthy, Delicious, Easy-to-Prepare Meals With America’s Hottest Grain,” by Bonnie Matthews (Skyhorse Publishing, 2014).

Tested by Sandhya Babu.

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