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Einkorn Veggie Burgers

Every year, US News and World Report ranks the best diets for the year ahead. In 2020, for the third year in a row, the Mediterranean diet was named the overall best diet. And not only it was named the overall best diet, but the easiest diet to follow, the best at preventing diabetes, and the best plant-based diet.

Living in the south of France, I fully understand why this diet ranked the best. It is easy to follow, you don't feel like being on a diet, and it can bring sustainable weight loss as it doesn't stress around food and doesn't cut out whole food groups. Also, it is low in sugar. These sprouted Einkorn Veggie burgers are filling, easy to make and loved by kids (at least mine). The original recipe comes from the book Einkorn by Carla Bartolucci, but I omitted black beans as I don't digest them very well.

Einkorn Veggie Burgers


300 grams einkorn berries

1 onion, minced

1 carrot, minced

1 celery stalk, minced

1 garlic clove, minced

1 zucchini (omit if not in season)

dried oregano

dried thyme

1 tsp turmeric

1 1/2 tsp salt

olive oil

1 egg (optional


1. Soak the einkorn berries overnight.

2. Steam the berries until soft but still crunchy.

3. Heat olive oil in a pan, stir fry veggies with salt and herbs until soft (you can add water).

4. Preheat the oven to 180 degrees C.

5. Combine the cooked vegetables, einkorn berries and egg (if using) and process in a food processor until the mixture is ground coarsely and sticks together. Form patties and bake them for 15 minutes, turning once.

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