Mushroom Buckwheat Burger
This plant-based burger takes healthy eating to the next level. Simple and delicious, the mushrooms provide a satisfying base and the buckwheat provides the perfect texture as it slightly crisps up when cooking.
Ingredients
- 8 ounces (227 g) crimini mushrooms, washed well, dried
- 1 cup (120 g) yellow onion, peeled, cut into large chunks
- 1 small garlic clove, peeled
- 2 ¾ cups (510 g) buckwheat groats, cooked and chilled; split use
- 1 Tablespoon olive oil
- 1 large egg
- 1 Tablespoon Dijon mustard
- 1 cup (80 g) panko breadcrumbs
- 1 Tablespoon mushroom burger seasoning
Directions
1. Place the mushrooms, onion, garlic, 3/4 cup (160g) cooked buckwheat, olive oil, egg, mustard, and Mushroom Burger Seasoning into the Vitamix container in the order listed and secure the lid.
2. Select Variable 6. Pulse the machine 20 to 25 times (quick short pulses), or until all ingredients are incorporated but still textured, using the tamper as needed to press ingredients toward the blades.
3. Place the mixture into a mixing bowl and add the remaining 2 cups (360g) cooked buckwheat and the breadcrumbs, mixing well with a spatula to combine. Chill for 30 minutes.
4. Heat a large nonstick frying pan over medium-high heat, then add olive oil and heat until shimmering.
5. Scoop out 3/4 cup portions (160g) of the burger mixture into the frying pan and flatten slightly using a spatula. Cook for 2½ to 3 minutes on each side or until golden brown and crispy, flipping carefully.
Chef's Notes
- The base ingredients for these burgers, buckwheat and mushroom, are both nutrient power houses loaded with fiber and essential minerals including selenium and magnesium.
- To make this burger gluten free all you need is gluten free panko. Contrary to the what the name implies, buckwheat is naturally gluten free!
- These whole-food burgers are simple to put together. Flax egg can be substituted for regular egg to make this vegan. Feel free to substitute breadcrumbs for something similar, such as gluten-free breadcrumbs. These are needed to soak up some of the residual liquid from the raw mushrooms and cooked buckwheat.
Ingredients
- 8 ounces (227 g) crimini mushrooms, washed well, dried
- 1 cup (120 g) yellow onion, peeled, cut into large chunks
- 1 small garlic clove, peeled
- 2 ¾ cups (510 g) buckwheat groats, cooked and chilled; split use
- 1 Tablespoon olive oil
- 1 large egg
- 1 Tablespoon Dijon mustard
- 1 cup (80 g) panko breadcrumbs
- 1 Tablespoon mushroom burger seasoning
Directions
1. Place the mushrooms, onion, garlic, 3/4 cup (160g) cooked buckwheat, olive oil, egg, mustard, and Mushroom Burger Seasoning into the Vitamix container in the order listed and secure the lid.
2. Select Variable 6. Pulse the machine 20 to 25 times (quick short pulses), or until all ingredients are incorporated but still textured, using the tamper as needed to press ingredients toward the blades.
3. Place the mixture into a mixing bowl and add the remaining 2 cups (360g) cooked buckwheat and the breadcrumbs, mixing well with a spatula to combine. Chill for 30 minutes.
4. Heat a large nonstick frying pan over medium-high heat, then add olive oil and heat until shimmering.
5. Scoop out 3/4 cup portions (160g) of the burger mixture into the frying pan and flatten slightly using a spatula. Cook for 2½ to 3 minutes on each side or until golden brown and crispy, flipping carefully.
Chef's Notes
- The base ingredients for these burgers, buckwheat and mushroom, are both nutrient power houses loaded with fiber and essential minerals including selenium and magnesium.
- To make this burger gluten free all you need is gluten free panko. Contrary to the what the name implies, buckwheat is naturally gluten free!
- These whole-food burgers are simple to put together. Flax egg can be substituted for regular egg to make this vegan. Feel free to substitute breadcrumbs for something similar, such as gluten-free breadcrumbs. These are needed to soak up some of the residual liquid from the raw mushrooms and cooked buckwheat.
Ingredients
- 8 ounces (227 g) crimini mushrooms, washed well, dried
- 1 cup (120 g) yellow onion, peeled, cut into large chunks
- 1 small garlic clove, peeled
- 2 ¾ cups (510 g) buckwheat groats, cooked and chilled; split use
- 1 Tablespoon olive oil
- 1 large egg
- 1 Tablespoon Dijon mustard
- 1 cup (80 g) panko breadcrumbs
- 1 Tablespoon mushroom burger seasoning
Directions
1. Place the mushrooms, onion, garlic, 3/4 cup (160g) cooked buckwheat, olive oil, egg, mustard, and Mushroom Burger Seasoning into the Vitamix container in the order listed and secure the lid.
2. Select Variable 6. Pulse the machine 20 to 25 times (quick short pulses), or until all ingredients are incorporated but still textured, using the tamper as needed to press ingredients toward the blades.
3. Place the mixture into a mixing bowl and add the remaining 2 cups (360g) cooked buckwheat and the breadcrumbs, mixing well with a spatula to combine. Chill for 30 minutes.
4. Heat a large nonstick frying pan over medium-high heat, then add olive oil and heat until shimmering.
5. Scoop out 3/4 cup portions (160g) of the burger mixture into the frying pan and flatten slightly using a spatula. Cook for 2½ to 3 minutes on each side or until golden brown and crispy, flipping carefully.
Chef's Notes
- The base ingredients for these burgers, buckwheat and mushroom, are both nutrient power houses loaded with fiber and essential minerals including selenium and magnesium.
- To make this burger gluten free all you need is gluten free panko. Contrary to the what the name implies, buckwheat is naturally gluten free!
- These whole-food burgers are simple to put together. Flax egg can be substituted for regular egg to make this vegan. Feel free to substitute breadcrumbs for something similar, such as gluten-free breadcrumbs. These are needed to soak up some of the residual liquid from the raw mushrooms and cooked buckwheat.
