Zesty Buckwheat Burgers (Gluten Free, Vegan / Plant-based

• Vegetarian

• Produce

  • 1 1/2 lbs Butternut squash
  • 1/2 cup Celery
  • 6 large cloves Garlic
  • 1 tsp Onion powder
  • 1 1/2 tsp Oregano
  • 1/2 cup Sweet onion
  • 1 tsp Thyme

• Pasta & Grains

  • 2 1/2 cups Buckwheat groats, cooked

• Baking & Spices

  • 1 1/2 tsp Chili powder
  • 1/2 cup Coconut flour or gf oat flour
  • 1 1/2 tsp Paprika
  • 1 1/2 tsp Sea salt, finely ground
  • 1 Seasoning mix

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on nutritionicity.com

Description

Directions

• 1) Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Peel, remove seeds and cut squash into 1/2 inch cubes (see process photo in post for step by step). Place squash in a large bowl with 1 tablespoon olive oil and 1/2 teaspoon each of sea salt, paprika, and chili powder. Mix well with hands until coated. Pour onto baking sheet in a single layer and bake in oven for 30 minutes (Turn squash over about half way through). Remove from oven and set aside to cool.
• 2) While squash is roasting, combine 1 cup uncooked buckwheat groats and 2 cups water in a medium saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook 7-10 minutes until groats are bloated and tender with water evaporated. Remove from heat and set aside.
• 3) Make seasoning mix. In a small bowl combine all six seasoning mix ingredients as specified above and mix together well. Place 1 tablespoon olive oil in medium frying pan over medium heat. When heated, add diced onion, celery, and minced garlic. Stir and add 1/2 of seasoning mix (about 1 tablespoon). Saute until onion starts to become soft and translucent (see picture in post).
• 4) Place roasted squash in a food processor (or mash by hand if you dont have a food processor) and pulse to break down. Most chunks should be gone and there should be no liquefying (see picture in post). Add squash and 2 1/2 cups cooked buckwheat to a medium mixing bowl. Stir with a wooden spoon to combine (see picture in post). Add veggie and spice saute to bowl and stir to combine. Add remaining 1/2 of spice mix to burger mixture and stir to combine well (see picture in post).
• 5) To make burger patties, place coconut flour or gf oat flour in a small bowl and use 1/3 cup of burger mixture for each. Form into a tightly packed ball in your hand and flatten between your palms (about 3 inches in diameter and 1/2 inch thick). Gently rotate patty and press to achieve an even flat burger. Lay burger on flour and gently brush off extra flour. Repeat on opposite side (see picture in post).
• 6) Baking options: To cook in a frying pan on the stove, heat about 1 teaspoon of olive oil in a non-stick pan over medium heat. Place burgers in pan once pan is hot. Cook 5-7 minutes on each side until patties are firm and beginning to brown.
• To bake in the oven place burgers on a parchment lined baking sheet and bake at 375 degrees Fahrenheit for 15 minutes on each side. See the notes section below for serving, storage and reheating options.