Butternut Buckwheat Burgers

I am enjoying playing with my food and trying new recipes while I follow the stay at home orders. Perhaps some of the new recipes will become staples in our cooking routine once things get back to a schedule that somewhat resembles early 2020.

My blank canvas was Bob's Red Mill Buckwheat Groats. Bob's Red Mill promotes buckwheat as part of their a "Grains of Discovery"line. Their buckwheat is gluten free, non-gmo, and organic.  The buckwheat is easy to prepare as it is a 2:1 ratio of water to buckwheat groats.

I made a double batch of buckwheat and used my leftover buckwheat to make the delightful burger recipe I am posting here.

 

 

 

Ingredients (4 medium/large burgers or 6 to 8 sliders) 

• 2 cups of cooked buckwheat groats
• 2 cups of roasted butternut squash
• 1 tsp chili powder
• 1/2 tsp oregano
• 1 tsp paprika
• salt and pepper to taste
• 1/4 cup diced sweet onion (raw or sauteed with the garlic until translucent) 
• 4 cloves of garlic diced (or 2 tbsp)
• Gluten free flour or gluten free panko to coat the patties (I used walnut flour for this recipe)
• Olive oil (just enough to make the  patties not stick to the pan)

Instructions:

• If the buckwheat and butternut squash are cooked, all you have to do is assemble the ingredients. Otherwise, prepare the buckwheat and roast the butternut squash (roast at 350 for 30-45 minutes depending on size of the squash).
• Combine all ingredients
• Form into patties the size you prefer and coat with the gluten free flour/bread crumb mixture.  
• Sautee for 3-5 minutes on each side
• Serve on a gluten free bun (I used Schar Ciabatta Rolls in this picture) with hummus, ketchup and mustard, or toppings of choice

NOTE: If you wish patties that stick together even more, prepare 2 flax eggs and include in the mixture. (1 TBSP ground flax seeds + 3 TBSP water ... combine ...l et rest 5 minutes = 1 egg)
 

Buckwheat Stir In

I have had a package of Bob's Red Mill Buckwheat sitting in the cupboard for a while. Given the extra time that I have right now, I decided to open it and use it in a recipe. I enjoy buckwheat, I am not sure why I do not use it more regularly in my cooking routine. Cooked buckwheat provides a good source of protein, fiber, minerals, and antioxidants. It may improve blood sugar control. Buckwheat may be used much like rice, as a side dish or as the star of a main dish as I explain below.

I made a batch pf buckwheat following the directions on the package, a 1:2 ratio of buckwheat to water. I took two cups of the cooked buckwheat and used it for the following recipe. I saved the rest for another meal.

Buckwheat Stir In Ingredients (2 servings)

• Lettuce
• 2 cups (cooked buckwheat)
• 1/2 cup diced red onion
• 4 cloves (medium size) garlic, peeled and diced
• 1 cup diced sweet potato (I use organic)
• 2 TBSP dried rosemary
• 1/2 cup vegetable broth (low sodium) 

Instructions:

• Satuee vegetables in a pan with just enough olive oil to cause them not to stick to the pan. 
• Add vegetable broth to soften the sweet potato
• Once most of the liquid is gone, add the buckwheat and rosemary and stir to combine
• Serve over a bed of lettuce