I love making veggie burgers with buckwheat, because it’s so quick to cook. I’m sharing a bunch of tips today on how to make things faster and easier, because there are so many fun things to do aside from being in the kitchen right?
Today’s veggie burger recipe is quick, tasty and healthy. I seasoned it with an Italian herb mix, but this is also fantastic with curry powder.
Quick And Tasty Veggie Burger Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes 6 patties
I’m also super excited to be launching a new session of my online cooking course! If you want to learn how to make tasty, healthy vegan meals on a regular basis come join me! The first live session will be next Tuesday, so be sure to jump in before then! Check out the info here.
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Ingredients
- 1/2 cup dry buckwheat (toasted or untoasted)
- 1 carrot, grated
- 2 Tbsp tahini, sunflower, almond or cashew butter
- 1 Tbsp apple cider vinegar
- 2 Tbsp mixed Italian herbs (rosemary, thyme, oregano, etc)
- 1 Tbsp ground flaxseed
- 1/4 tsp sea salt or Herbamare
Directions
- Cook the buckwheat by putting it in a pot with 1 cup water and a pinch of salt, bring to a boil, then turn down to simmer, covered. Toasted buckwheat (kasha) will take about 5 minutes to cook, while untoasted will take more like 15 minutes.
- Whisk together the tahini and vinegar until smooth and thick. Add the flax, herbs and salt and stir to combine. Add the grated carrot and cooked buckwheat and stir to combine.
- Form into patties and put on a lined baking sheet in the oven at 350 F for about 20 minutes, or until crisped on the outside.
- Serve on a bun or a bed of greens, with toppings of your choice.
