Spelt Burger
Grind the spelt coarsely (if you have entire corns). Soak the spelt with oat flakes in some water, in order to get a viscous substance. The burgers will be more compact if you add…
- Prep
- 15 min
- Cook
- 33 min
- Total
- 48 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Grind the spelt coarsely (if you have entire corns).
Procedure
Soak the spelt with oat flakes in some water, in order to get a viscous substance. The burgers will be more compact if you add more oat flakes.
Procedure
Cut onions and leek in small pieces.
Procedure
Fry onions and leek with some oil.
Procedure
Mix the substance with onions, leek and spices of your choice (cumin is a good choice).
Procedure
Form flat burgers in a hot, oiled pan.
Notes, tips, and variations
The burgers are also quite tasty when they are cold and on the next day.
Photo: Sujalajus · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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