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What if your favorite comfort food could also be a nutritional powerhouse? Meet the ultimate plant-based meal featuring wholesome KAMUT® brand wheat. Picture hearty, savory veggie burgers packed with the earthy flavor of mushrooms, the natural sweetness of beets, and the nutty richness of KAMUT® brand wheat berries. Pair them with quick, homemade buns made from KAMUT® brand wheat flour—soft, wholesome, and ready in no time.
KAMUT® brand wheat is an ancient grain, guaranteed under the KAMUT® brand, to never be modified or hybridized, always organically grown, and is prized for its nutrition, ease of digestibility, sweet nutty-buttery taste, and firm texture.
Not only are these veggie burgers full of flavor, but they’re also packed with healthy ingredients that make each bite both nourishing and satisfying. Add your favorite toppings to the burger, and you’ll have a memorable meal that’s kind to your body and your taste buds.
This irresistible recipe is brought to you by Sharon Palmer, The Plant-Powered Dietitian. An award-winning expert in plant-based eating and sustainability, Sharon’s creativity and expertise shine through every delicious, nutrient-rich detail of these burgers. Get ready to elevate your plant-based cooking skills—you won’t want to miss this one!
Makes 8 servings
Preparation Time: 60 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 30 minutes, from start to finish.
Prep the KAMUT® brand wheat berries and buns in advance to get this meal on the table in 45 minutes.
Ingredients:
KAMUT® Mushroom Veggie Burgers:
- 1/3 cup KAMUT® brand wheat berries, uncooked*
- 2 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 8 ounces mushrooms, coarsely sliced
- 4 cloves garlic, peeled, whole
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons reduced-sodium soy sauce (or tamari sauce)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ cup walnuts
- 1 (15-ounce) can white beans (i.e., navy or cannellini), drained
- 2 small fresh carrots (4 ounces total), finely shredded
- 2 small fresh beets (4 ounces total), finely shredded
- 1 tablespoon whole grain mustard
- 1/4 cup panko breadcrumbs
- 3 tablespoons ground flax seeds
Toppings (as desired):
- Vegan mayonnaise or burger sauce
- Lettuce or kale leaves
- Sliced tomatoes
- Sliced avocados
- Pickles
KAMUT® Buns:
- 1 cup warm water
- 2 tablespoons active dry yeast
- 2 tablespoons brown sugar
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- 2 ½- 3 cups KAMUT® brand whole wheat flour
Instructions:
To Make KAMUT® Mushroom Veggie Burgers:
- Place wheat berries in a small saucepan and add broth, water, and bay leaf. Cover, and simmer over medium heat for about 40-50 minutes, until berries are tender yet firm (al dente), and most of the liquid is absorbed (should remain moist). Remove bay leaf and set aside. (While the berries are cooking, prepare the remaining ingredients and make the buns).
- Preheat oven to 400 F.
- Place sliced mushrooms and whole garlic on a baking sheet.
- Mix olive oil, soy sauce (or tamari sauce), cumin and smoked paprika in a small dish. Pour over the mushrooms and garlic and toss well to distribute.
- Place mushrooms in the oven and bake at 400 F for 10-15 minutes, until golden brown and tender. Remove from oven and set aside.
- Place walnuts in a food processor and briefly pulse (about 3 seconds) to finely chop.
- Add the cooked wheat berries to the food processor and briefly pulse (about 5-10 seconds) to slightly chop the berries (be careful not to overprocess). May pause to scrape down sides.
- Add the cooked mushroom mixture and the white beans and briefly process (about 5-10 seconds) to make a texture that is smooth yet still reveals chunks of wheat berries (be careful not to overprocess).
- Transfer mixture to a large mixing bowl.
- Add shredded carrots and beets, mustard, panko breadcrumbs, and flax seeds and stir well to create a smooth, slightly moist mixture.
- Heat oven to 350 F.
- Using a ½-cup round measuring cup (may spray with nonstick cooking spray to avoid sticking), scoop up the mixture and turn out by inverting the filled measuring cup and firmly tapping it onto a baking sheet (sprayed with non-stick cooking spray) to release the mixture onto the pan. Flatten and shape into veggie burgers about 1 – 1 ½ inches thick. Repeat to make 8 veggie burgers.
- Bake veggie burgers at 350 F for about 30-35 minutes, until browned on surface and cooked through. Remove from oven.
- To assemble burgers, spread toasted, split buns with mayonnaise or burger sauce (if desired), place burger on the bottom bun, and top with lettuce or kale leaves, sliced tomatoes, sliced avocados, and pickles, as desired.
To Make KAMUT® Buns:
- In a medium mixing bowl, dissolve yeast in warm water.
- Add brown sugar and oil and stir. Let stand for 5 minutes until the mixture becomes slightly bubbly.
- Stir in salt and just enough flour to make a soft dough that is not sticky or dry.
- Lightly dust the surface with flour and turn out dough onto the surface. Knead for about 5 minutes, until smooth and elastic.
- Slice into 8 equal pieces and roll each piece into a round ball.
- Arrange dough balls on a baking sheet sprayed with nonstick cooking spray, allowing room for them to rise, and cover with a clean cloth. Rise in a warm place (such as oven at about 80 degrees F) for 20 minutes until about doubled in size.
- Remove cloth and bake at 425 F for 8-12 minutes, until lightly golden.
- Remove from oven and cool on wire racks. Split by slicing buns about 1-inch from bottom. May toast buns before serving, if desired.
Notes:
*Try soaking wheat berries in the broth and water for a few hours before cooking for a quicker cooking time.
May freeze burgers in an airtight container for up to 6 months. May freeze buns in an airtight container for up to 2 months.
Nutritional Information per Serving (not including toppings):
- Calories: 558
- Total Fat: 14 g
- Saturated Fat: 2 g
- Cholesterol: 0 mg
- Sodium: 511 mg
- Carbohydrate: 86 g
- Dietary Fiber: 19 g
- Total Sugars: 13 g
- Protein: 21 g
