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Vegan Burgers with Buckwheat Patties

When the spring rolls around, I feel so happy! Long and cold winter is behind, and now we are finally blessed to have these amazing warm and sunny days! Spring is my favourite time of the year! I love it because everything around is changing - the colors, smells, sounds and emothions! And these days I feel alive more than ever! Nature is awaking and I want to be close to it in order to observe and to listen! Spring is such a huge source of inspiration for me!

Green grass and dandelions

This year me and Vasya (my husband) decided to explore Moscow. It's a shame that we live here for 7 years and still don't know the city well. Last Sunday we got up early in the morning to have a pieceful bike ride. The weather was perfect for riding, not cold and not really hot, just as I like! After about 20 minutes, we discovered a small and cosy park, called TheBirchwood. It's a lovely and quite place to walk around and enjoy the silence and tranquility. We loved it!

After our small adventure, I cooked burgers with buckwheat patties, and Vasya helped me to capture the whole process. Thank you, my sweet Vasily, for your kind assistance!

I love experimenting with the burgers, but the tricky thing is to make vegan patties that will not crumble. I tried a mixture of flax flour and water as a substitution to eggs, and it worked really well! Now I know how to make perfect vegan cutlets! Rah!

Vegan Buckwheat Burger Recipe


Vegan Burgers with Buckwheat Patties

Serves 6

Ingredients

For the patties

  • 1/2 cup toasted buckwheat
  • 14 oz/400 g champignons.
  • 1 onion
  • 4 tbsp oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp ground coriander
  • 1 tbsp flax flour
  • 2 tbsp breadcrumbs

For the honey mustard sauce

  • 4 tbsp vegan mayonnaise
  • 1-2 tbsp mustard
  • 1.5 tbsp agave syrup (or honey)
  • 1 tbsp lemon juice

For the burgers

  • 6 burger buns
  • 6 buckwheat patties
  • 6 lettuce leaves
  • 2-3 tomatoes
  • 2-3 pickles
  • Honey mustard sauce

What to do

  1. For the buckwheat patties: Rinse buckwheat, place into a heavy-bottom pan, add 1 cup of water and bring to a boil over high heat. Reduce heat to low, cover and cook for about 15 minutes until all water is absorbed. Fluff the buckwheat with a fork and set aside.
  2. Wash the champignons and cut into slices. Peel and chop the onion.
  3. Heat up a dry skillet (without oil), add champignons, cover and cook over high heat. Once mushrooms release their juce, uncover and saute for 10 minutes until all the liquid evaporates. Stir frequently. Then reduce heat to low, add 2 tablespoons of oil, chopped onion and cook for 10 minutes until the onion is soft.
  4. Place the onion into a blender jar, add salt, pepper and ground coriander. Process until smooth.
  5. Mix 1 tablespoon of flax flour with 3 tablespoons of hot water. We need this mixture in order to substitute eggs. It will keep the buckwheat burger from crumbling.
  6. In a large mixing bowl, combine cooked buckwheat, mushroom puree and flax mixture. Stir very well with your hands.
  7. With slighly wet hands, take about 1.5-2 tablespoons of the dough, form the dough into a ball. Then flatten it and pack the edges tight. You will get about 10 patties (2.5" in diameter).
    Pour 3 tablespoons of breadcrumbs onto a flat plate. Coat each pattie with breadcrumbs.
  8. In a skillet heat up 2 tablespoons of oil over medium-high, fry burgers for 1.5-2 minutes on each side.
  9. For the honey mustard sauce: whisk together vegan mayo, mustard, agave syrup (or honey) and lemon juice. Honey mustard is a great choice for burgers but you can use any other sauce on your choice.
  10. Slice tomatoes and pickles and we are ready to stack our perfect vegan burgers.
  11. Cut the buns into halves. Spread some honey mustard on each half. On a bottom half, lay 1 lettuce leaf. Next, place a pattie and slightly flatten it. Add some more sauce if desired.
    Continue with a layer of sliced tomatoes and then pickles. Cover the with the top bun. Serve immediately. Enjoy!

This recipe with step-by-step photos is also available in the recipe section. Get it here!

Posted on 23 May 2014
6 comments

Comments

rikavm 23 May 2014
Spring looks gorgeous out there, is Moscow very hot in the summer? These buckwheat patties look perfect, I love mushrooms in my patties and have never tried using buckwheat in my dishes before. Hope you have a lovely Spring!

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vegelicacy 25 May 2014
Thanks, Rika! The weather is very different here, sometimes is too hot and sweltering (about 100 F) and sometimes it's pretty chilly. The average is about 75 F.

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Sometimes you can never really get to know a city. My husband and I have lived in NYC for 4 years and I still get lost all the time. Lol. These burgers look yummy...it's been awhile since we've had a meatless version. Thanks for the recipe!

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vegelicacy 3 June 2014
Thanks, Christine! :)

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Leila 2 June 2014
That looks so great! I'm really into buckwheat, will give it a try!

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vegelicacy 3 June 2014
Thank you, Leila! Would be happy to know your opinion :)

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Hey, my name is Vika, I am the author of Vegelicacy.com website. I am thrilled to see you in my blog where I write about my vegan culinary discoveries, life stories, ispiring thoughts and other things I want to share. ♥ Read more