These were made some time ago, so the raison d’être is a bit hazy! I’m not sure what inspired me to try another version of vegan, gluten-free burger, I think it might have had something to do with buckwheat flakes, tiger nut flour and half a tin of beans that needed to be used up. I had also eaten up all the Nutty Bean & Beetroot Veggie Burgers I had put in the freezer (they were my favourites, I even like them cold). I was really pleased with how this new burger came together, how they handled. They were so easy cook and stayed whole. They are quite soft but the sunflower seeds give a bit of texture. Add as much or as little seasoning as you like. I was quite conservative. It’s all done in the food processor, the actual shaping takes longer than the making. I had one during Christmas week for lunch when our son cooked, he did glazed purple sprouts & carrots*, roast potatoes, mushrooms, while they all had cheese and herb sausages made by my husband (originally a Delia Smith recipe from the 80s!) Unfortunately I forgot to take a photograph! Sorry.
(Vegan, Gluten- free, Nutfree, Organic where possible)
1/2 Cup Dry Buckwheat, cook in stock using a third of a vegetable stock cube
A heaped 1/2 Cup Mixed Beans (tinned), rinsed and drained well
1/2 Cup Sunflower Seeds
1 Celery Stick with leaves, chopped
2 Large Chestnut Mushrooms, chopped
1 Onion, chopped
1 Medium Carrot, scrubbed and chopped
1/2 Cup Buckwheat Flakes
1 Tsp Cumin
1/2 Tsp Chilli Powder
Black Pepper & Pink Himalayan Salt to taste
1 Chia Egg (1 Tsp Chia Seeds soaked in 3 Tbsps Water)
Gluten-free flour for dusting hands and board – I used fine Tiger Nut Flour*
Coconut Oil for frying
Cook and cool the buckwheat.
Process everything in bursts until it comes together but still some texture.
With flour-dusted hands, scoop out some mixture and shape it into patties on a dusted board. Makes about 10, depending on size and thickness.
Cook in hot (but not smoking) coconut oil.
Drain and serve.
*Sprouts: quartered and sautéed with lid on. Add juice of one lemon plus the rind, and paprika and salt about halfway through. Carrots: roasted with ginger. Normally uses honey too, but maple syrup would be nice.
Copyright: Chris McGowan