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Buckwheat Burgers

Buckwheat Burgers step-by-step recipe |
"These vegan buckwheat burgers with home-made honey mustard sauce are so delicious and impossible to resist!"

Ingredients Serves 6

  • 1/2 cup toasted buckwheat
  • 14 oz/400 g champignons
  • 1 onion
  • 4 tbsp oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp ground coriander
  • 1 tbsp flax flour
  • 2 tbsp breadcrumbs
  • 4 tbsp vegan mayonnaise
  • 1-2 tbsp mustard
  • 1.5 tbsp agave syrup (or honey)
  • 1 tbsp lemon juice
  • 6 burger buns
  • 6 lettuce leaves
  • 2-3 tomatoes
  • 2-3 pickles


  1. 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.

    Buckwheat Burgers
  2. Wash the champignons and cut into slices. Peel and chop the onion.

    Buckwheat Burgers
  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.

    Buckwheat Burgers
  4. Place the onion into a blender jar, add salt, pepper and ground coriander. Process until smooth.

    Buckwheat Burgers
  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.

    Buckwheat Burgers
  6. In a large mixing bowl, combine cooked buckwheat, mushroom puree and flax mixture. Stir very well with your hands.

    Buckwheat Burgers
  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.

    Buckwheat Burgers
  8. In a skillet heat up 2 tablespoons of oil over medium-high, fry burgers for 1.5-2 minutes on each side.

    Buckwheat Burgers
  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.

    Buckwheat Burgers
  10. Slice tomatoes and pickles and we are ready to stack our perfect vegan burgers.

    Buckwheat 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.

    Buckwheat Burgers
  12. Continue with a layer of sliced tomatoes and then pickles. Cover the with the top bun.
    Serve immediately. Enjoy!

    Buckwheat Burgers

Author: vegelicacy

Posted on: 21 May 2014

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Diet type: vegan
Category: main course
Difficulty: easy
You will also need: Blender

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rika@vm 26 May 2014
These burgers look brilliant and delicious, I would love to try the breadcrumbs on these patties - what a great idea!

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vegelicacy 11 February 2018
Thank you Rikachka, my dear :)

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Malka 20 August 2016
I recently tried making these burger patties and they turned out pretty good. The only thing is that it was still crumbly so it was a little hard to turn them around in the skillet. But I would definitely recommend everyone to make them. Thank you for the recipe!

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vegelicacy 11 February 2018
Thank you Malka!

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