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
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.
Wash the champignons and cut into slices. Peel and chop the onion.
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.
Place the onion into a blender jar, add salt, pepper and ground coriander. Process until smooth.
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.
In a large mixing bowl, combine cooked buckwheat, mushroom puree and flax mixture. Stir very well with your hands.
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.
In a skillet heat up 2 tablespoons of oil over medium-high, fry burgers for 1.5-2 minutes on each side.
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.
Slice tomatoes and pickles and we are ready to stack our perfect vegan burgers.
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!