Spelt Burger
Photo: Sujalajus, CC BY-SA 3.0
Spelt burgers swap the usual meat patty for a coarse grain base that is bound with oat flakes. The nutty spelt gives the patty real chew, while soaked oats act as the glue, so you control the firmness by adding more or fewer flakes. Fried leek and onion add sweetness, and cumin and chillies bring warmth. They also keep well, and they taste good cold the next day.
Instructions
If your spelt is whole grain, grind it coarsely so it can absorb water and bind. Skip this step if you already have coarse spelt meal.
Stir the spelt together with the oat flakes in a little water until you have a thick, sticky mass. Add more oat flakes if you want firmer burgers that hold together better.
Cut the onions and the leek into small pieces. Fry them in a little oil until soft.
Mix the cooked onions and leek into the spelt and oat mixture. Season with cumin, chillies and pepper, or with any other spices you prefer.
Heat a pan with some oil until hot. Shape the mixture into flat patties as you place them in the pan, and fry them until cooked through.
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