This is my entry to hive top chef where this week's theme is groats. I happen to have had some buckwheat groats in my cupboard. A friend gave them to me. I thought this would be the time to use them.
I had heard of using them for veggie burgers so I gave it a shot.
The ingredients are approximate.
Buckwheat groats mushroom burger
2 cups cooked buckwheat groats
2 cups chopped mushrooms
1 chopped onion
1 grated carrot
3 cloves garlic
1/cup chickpea flour
1/8 cup tapioca flour
1 cup buckwheat flour
3 tablespoons roasted pepper sauce (optional)
Salt and pepper
Mix ingredients in a food processor to roughly grind.
Form into patties using buckwheat or tapioca flour to keep from sticking. Put in the fridge for a while before pan frying.
For the toppings I chose dijon mustard, onion, tomato, roasted red pepper sauce, sweet and sour red cabbage, and ketchup.
Buckwheat groats turn out to be the perfect filler for a veggie burger. It is also neutral tasting. It is apparently gluten free as well.
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