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Three Grain Burger With Smoked Gouda Pimento & Fried Avocado

This recipe for Three Grain Burger With Smoked Gouda Pimento & Fried Avocado is the ultimate loaded veggie burger inspired by a trip to the South. / Inspired by Wicked Weed Brewing // Pimento loosely adapted from the Kinfolk Cookbook
Course Entree
Cuisine Vegetarian
Servings 18 burgers
Author Shelly Westerhausen


For the patties:

  • 1 cup wheatberries , rinsed
  • 1 cup whole wheat rice , rinsed
  • 1 cup oats , rinsed
  • 1/2 cup breadcrumbs
  • 1 egg , beaten
  • 1 teaspoon cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon barbecue sauce
  • 1 teaspoon mustard
  • salt / pepper
  • flour , as needed

For the smoked gouda pimento:

  • 2 cups smoked gouda , coarsely grated
  • 1/4 cup pimentos , chopped
  • 1/2 cup mayonnaise
  • 1/4 cup chopped dill pickles (use more if you like it extra tangy)
  • salt / pepper

For the fried avocados:

  • 2 large firm avocados (make sure they are super firm so they don’t fall apart when cooking!), pits removed and thickly sliced
  • 1/3 cup breadcrumbs
  • 1 egg , beaten
  • 2 Tablespoons water
  • peanut oil , for frying
  • seedy buns
  • barbecue sauce , for serving (optional)


  1. Bring 6 cups of salted water to a boil. Once boiling, lower heat to a simmer and add the wheat berries and brown rice. Cook for 30 minutes or until almost tender. Next, add in the oats and cook for another ten minutes or until all the excess water is absorbed. Remove from heat and let cool.
  2. Whisk together all the ingredients for the pimento dip, cover, and stick in the fridge until ready to serve.
  3. Once the grains have cooled, fold in the egg, bread crumb, spices, and two sauces until a thick and slightly sticky batter has formed. If the batter is dry then moisten it by adding a bit more barbecue sauce and if it’s too wet to shape then add more breadcrumbs. Use floured hands to roll out 18 balls with the batter and transfer to a baking sheet lined with wax paper, leaving a few inches between each ball. Use your palm or the bottom of a round glass to gently press into each ball to form a patty shape so that they are all about an inch and a half thick. Transfer to the freezer and let chill for twenty minutes.
  4. In the meantime, prepare the fried avocados. Transfer the breadcrumbs onto a small dish and whisk together the egg and the water in a shallow bowl. Dip a slice of avocado into the egg mixture and then roll in the breadcrumbs until completely coated. Transfer to a plate and repeat with the rest of the slices. Coat a small cast iron skillet with oil (just enough to coat the bottom with a layer) and set over medium heat. Once hot (check by flicking a little water into the pan and seeing if the oil sizzles), add in the breaded avocados (working in batches, make sure to not overcrowd the pan). Fry on each side until browned (should only take a minute or two) and then transfer to a plate lined with paper towels.
  5. Once all the avocados are fried, add more oil to recreate that thin layer of oil on the bottom of the hot pan and lower the heat to medium low! Remove the patties from the freezer and add to the sizzling hot pan (again, don’t overcrowd – I put about 3 in at a time but it will depend on how large your pan is) and cover (this will help the patties cook all the way through). Cook until browned on each side (time will vary depending on how hot your pan is but it should take between 3 and 6 minutes on each side) and the inside is hot throughout. Repeat with the rest of the patties.
  6. To serve: Place a grain patty on top of a bun and top with pimento cheese, fried avocado, & some barbecue sauce! Serve right away!
  7. If freezing the grain patties: Let them cool completely before wrapping each patty in wax paper and transferring to an airtight freezer bag. They should last about 3 months in the freezer.