Veggie Burger and Bun

Kamut burger

For your July 4th recipe lineup, why not add a healthy twist and share this delicious yet nourishing Veggie Burger and Bun made with KAMUT® . 

The Burger and the Bun with KAMUT® Brand Wheat caters to anyone yearning to make a healthier but also delicious choice. “Thanks to the unique properties of KAMUT® brand wheat and other plant-based ingredients, the nutritional profile of this burger presents more fiber than the average American gets in a whole day,” Sharon Palmer said, adding, “Based on a variety of easy, economical ingredients, you can also save money by making your own healthy veggie burgers, and you can freeze them to pull out later for meals.”

Developed by Kamut International and Registered Dietitian Nutritionist (RDN) Sharon Palmer, the rich, nutty flavors of KAMUT® combined with savory umami flavors from mushrooms and seasonings make this burger a standout dish. According to Palmer, “The unique properties of KAMUT® Brand Wheat and the rest of its plant-based ingredients provide more fiber than the American gets in a whole day,” making it an even better reason to celebrate!


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 avocadoes 
  • 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 

 To Make KAMUT® Mushroom Veggie Burgers: 

  1. 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 liquid is absorbed (should remain moist). Remove bay leaf and set aside. (While berries are cooking, prepare remaining ingredients and make buns). 
  2. Preheat oven to 400 F. 
  3. Place sliced mushrooms and whole garlic on a baking sheet. 
  4. 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. 
  5. 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. 
  6. Place walnuts in a food processor and briefly pulse (about 3 seconds) to finely chop. 
  7. 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 over process). May pause to scrape down sides. 
  8. 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 over process). 
  9. Transfer mixture to a large mixing bowl. 
  10. Add shredded carrots and beets, mustard, panko breadcrumbs, and flax seeds and stir well to create a smooth, slightly moist
  11. Heat oven to 350 F.
  12. 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. 
  13. Bake veggie burgers at 350 F for about 30-35 minutes, until browned on surface and cooked through. Remove from oven. 
  14. 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:  

  1. In a medium mixing bowl, dissolve yeast in warm water. 
  2. Add brown sugar and oil and stir. Let stand for 5 minutes until the mixture becomes slightly bubbly. 
  3. Stir in salt and just enough flour to make a soft dough that is not sticky or dry. 
  4. Lightly flour surface with flour and turn out dough onto the surface. Knead for about 5 minutes, until smooth and elastic. 
  5. Slice into 8 equal pieces and roll each piece into a round ball. 
  6. 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. 
  7. Remove cloth and bake at 425 F for 8-12 minutes, until lightly golden. 
  8. Remove from oven and cool on wire racks. Split by slicing buns about 1-inch from bottom. May toast buns before serving, if desired. 


*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.  

Recipe and photography by Sharon Palmer, The Plant-Powered Dietitian. Sharon is an award-winning registered dietitian, author, and plant-based sustainability expert.  

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