Veggie Buckwheat Burger
Preparation time: 1 hour
Serves: 8 small burgers
Since I am not eating meat, when I get a craving for a burger, I have a very specific burger in mind: A burger with no meat. A veggie burger made from buckwheat with the same traditional spices. The stirred in grated zucchini makes it completely tender all the way through. Nothing fancy. Just a little bit of finely chopped walnuts and some onions mixed in…Just that…
- ½ cup buckwheat
- ½ cup finely chopped walnuts
- One half of middle sized zucchini
- Small bunch of parsley
- 1 small onion /optional/
- 50 ml olive oil
- ½ tsp red pepper
- ½ tsp dry oregano
- Salt and black pepper according to your taste
Soak the buckwheat in water for several hours.
Rinse it well. Place it in a blander together with the olive oil and 50 ml of water. Pulse until finely blended.
In large bowl combine grated zucchini, finely chopped walnuts, parsley and onions. Stir in buckwheat mixture. Season with oregano, salt and peppers. Mix everything thoroughly with your hands. If mixture is not enough tick to form a ball - add a little bit of finely chopped walnuts. If it is very dry - add some more grated zucchini.
Grease with olive oil muffin tins.
Scoop the mixture by using ice-cream scoop or by heaping two tablespoons into muffin molds. Use backside of the spoon to press a little bit. Sprinkle with some olive oil on the top.
If you don’t have muffin tins, roll medium sized balls between your hands and arrange them in greased baking tin. Sprinkle with olive oil on top.
Bake at 170 degrees Celsius (340 F) until golden brown.
Serve warm with salad, humus or pickled vegetables.
grains » buckwheat
vegetables » zucchini
nuts » walnut
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