2¼ cups water
1 cup dried freekeh (may substitute 2 cups cooked freekeh; omit the water above and the cooking step)
1 tablespoon chili powder
2 tablespoons onion powder
2 teaspoons chipotle powder
1 teaspoon smoked Spanish paprika (pimenton)
2 large eggs, beaten
1 can (15 ounces) no-salt-added black beans, rinsed and drained
½ onion, finely diced
6 cloves garlic, finely chopped
2 tablespoons grapeseed oil or vegetable oil, plus more for the pan
1 teaspoon apple cider vinegar
1 cup honey mustard, divided
2 chipotle peppers in adobo, finely chopped, divided
1 cup whole-wheat flour, plus more for dusting
Combine the water and dried freekeh in a medium saucepan over high heat. Once the mixture comes to a boil, cook for 1 minute, stirring. Reduce the heat to low; cover and cook 20-25 minutes, until tender. Transfer to a heatproof bowl and refrigerate until cool.
Combine the chili, onion and chipotle powders and smoked paprika in a mixing bowl, along with the eggs, cooked and cooled freekeh, black beans, onion, garlic, oil, vinegar, 2 tablespoons honey mustard, 1 tablespoon chipotle peppers in adobo, 1 cup of the flour and a good pinch of salt. Use your clean hands to blend well.
Dust a work surface and your clean hands with flour. Use the chilled mixture to form 8 balls (about 4½ ounces each); shape each one into a burger patty and coat it lightly with flour, patting to remove any excess.
Whisk together the remaining honey mustard and the remaining chipotle peppers in adobo in a small bowl until well combined.
Heat about ⅛ inch of the oil in a large skillet over medium-high heat. Once the oil shimmers, add 2 or 3 patties and cook for 2 minutes, until browned and crisped on the bottom. Turn the patties over and cook the same way on the second side for about 2 minutes. Transfer to a plate; sprinkle lightly with salt. Repeat with the remaining patties. Serve warm or at room temperature, with the chipotle honey mustard.
Nutrition values per serving (chipotle mustard): 280 calories, 7 g fat (1 g saturated), 45 g carbohydrates, 9 g fiber, 5 g sugar, 12 g protein, 45 mg cholesterol, 180 mg sodium.
Adapted from "The Freekeh Cookbook: Healthy, Delicious, Easy-to-Prepare Meals With America's Hottest Grain" by Bonnie Matthews (Skyhorse Publishing)