These Mushroom Buckwheat Burgers with Cashew Butter are delicious served open-faced on dark rye bread.
- Prep Time10 Minutes
- Cook Time35 Minutes
- Ready In Time45 Minutes
Ingredients
Servings:
6
Yield:
6 burgers
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1 large egg
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1½ cups (375 mL) kasha (buckwheat groats)
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2 cups (500 mL) boiling water
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1 tsp (5 mL) salt
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â…› tsp (0.5 mL) freshly ground pepper
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1½ cups (375 mL) diced sweet potatoes (½-inch/1 cm dice)
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3 Tbsp (45 mL) olive oil, divided
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1 cup (250 mL) diced onion
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1 cup (250 mL) thinly sliced button mushrooms
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1 stalk celery, finely chopped
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1 carrot, shredded
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¼ cup (60 mL) cashew butter or almond butter
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2 Tbsp (30 mL) chopped fresh basil or parsley
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1 Tbsp (15 mL) toasted sesame oil
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1 Tbsp (15 mL) tamari or soy sauce
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2 slices side bacon or turkey bacon
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Directions
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Lightly beat egg in a bowl. Add kasha and stir until well coated. Heat a dry, heavy-bottomed saucepan over medium-high heat. Add egg-coated kasha and toast, stirring constantly, over medium-low heat for 3 to 4 minutes until the grains begin to separate, darken, and give off a toasted aroma.
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Add boiling water, salt, and pepper. Cover, reduce heat, and simmer for 10 to 12 minutes, or until most of the water is absorbed. Remove from heat and let stand for 10 minutes or until ready to add to the potatoes.
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Steam sweet potatoes in a steamer basket over a pot of boiling water for 5 minutes, or until soft when pierced with the tip of a knife. Discard water from the pot and rinse the sweet potatoes under cool water to stop the cooking. Return potatoes to the pot and mash using a potato masher. Set aside.
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Heat 2 Tbsp (30 mL) of the olive oil in a skillet over medium-high heat. Cook onion, stirring frequently, for 3 minutes or until softened. Add mushrooms and cook, stirring frequently, for 3 minutes. Add remaining 1 Tbsp (15 mL) olive oil, celery, and carrot and cook for 5 minutes, or until vegetables are tender.
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Add cooked kasha to the mashed sweet potatoes in the pot. Add sautéed vegetables, nut butter, basil, sesame oil, and tamari.
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When cool enough to handle, use your hands to form patties and place on prepared baking sheet. To yield 6 large patties of equal size (3-inch/8 cm patties about 1 inch/2.5 cm thick), use a 1-cup (250 mL) dry measure to lightly scoop the mixture. For each patty, slightly underfill the cup (loosely packed), and then press the mixture into a solid patty and place on prepared baking sheet. (Burgers may be made ahead to this point, tightly covered, and refrigerated for up to 2 days. Bring to room temperature before baking.)
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Preheat the oven to Broil (500°F/260°C) and move oven rack to top position.
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Arrange bacon slices on an unheated grill pan or skillet in one layer, without touching. Cook, turning once or twice, over medium-high heat for 3 to 5 minutes, or until bacon is browned and crisp. Transfer to a paper towel–lined plate to drain.
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Wrap 2 burgers each with one slice of cooked bacon. Brown burgers on baking sheet, under the broiler for 3 to 5 minutes, or until crisp and lightly browned.
Notes & Tips
Notes & Tips:
Coating the kasha grain with egg and toasting it before simmering allows it to retain its distinct texture. Toasted sesame oil is added to the burger mixture for its flavour; you can also use it in place of the olive oil to cook the onions, mushrooms, and other vegetables.