Before we shipped off our copies of Ancient Grains for Modern Meals to two winners, we picked out a couple of recipes that we absolutely had to try. We weren’t necessarily turned on by Buckwheat Burgers on our first cursory pass through the book because there was no picture…
What can we say? We’re visual people (in case you couldn’t tell). But for some reason, when we went back through the recipes, we had buckwheat on our brains for its anti-aging properties, so we decided to try the buckwheat burgers.
Needless to say, we’re hooked.
Granted, the Buckwheat Burger isn’t difficult to make, but it does require a little bit of patience to keep the patties together. We ate the first, crumbled one straight from the pan, the second one from the plate on a bed of greens, and finally, as a full-fledged burger on a toasted English muffin, when the buckwheat finally decided to “stick” together. We added some sauteed mushrooms as a topping, just because.
Make extra of the parsley sauce, which is essentially, a salsa verde/chimichurri. It keeps for an extra day and tastes great on eggs, on sandwiches, or mixed into hot steamed rice.
Buckwheat Feta Burgers with Parsley Sauce
from Ancient Grains for Modern Meals cookbook, by Maria Speck
For the Buckwheat
1¾ cup of water
1 cup raw buckwheat groats (not kasha)
¼ teaspoon salt
For the Parsley Sauce
1 cup lightly packed flat leaf parsley, rinsed and patted dry
1 tablespoon freshly squeezed lemon juice
4 cloves of garlic, peeled
1 teaspoon dried crumbled oregano
¼ teaspoon red pepper flakes (optional)
a few drops Tabasco sauce (I didn’t use this)
3 tablespoons extra virgin olive oil
For the Burgers:
4 ounces of mild Feta cheese, crumbled (about 1 cup)
½ cup finely chopped yellow onion (about half a medium onion)
6 tablespoon quick cooking oats
1 large egg, lightly beaten
2 tablespoons chopped fresh thyme
½ teaspoon Aleppo pepper or paprika
¼ teaspoon freshly ground black pepper
1/8 teaspoon dried red pepper flakes
2 tablespoons extra virgin olive oil
To prepare the buckwheat, bring water, buckwheat and salt to a boil in 2-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, about 15 minutes. Remove the heat, cover, and let sit for 5 to 10 minutes. Transfer the buckwheat to a large bowl and spread to cool for about 20 minutes.
Prepare the parsley sauce. Process all the ingredients except the olive oil in a food processor until minced. Slowly add the olive oil and blend to combine.
To make the burgers, add all the ingredients except the olive oil to the bowl with the buckwheat. Using your hands, thoroughly combine, and squish the mixture to bring it together.
Level the mixture inside the bowl and divide it into 8 equal portions using a butter knife. Moisten your hands with water and form burgers about 3 inches in diameter, pressing firmly to ensure they hold together. Place the burgers on a small baking sheet or large plate.
To finish, heat 1 tablespoon of olive oil in a large skillet over mdium heat untilit shimmers. COok 4 burgers at a time, carefully turning once with a metal spatula, about 4 minutes on each side, until golden brown. Add the remaining 1 tablespoon olive oil and repeat with the second batch. Serve warm or at room temperature, accompanied by the parsley sauce.
To Get a Head Start:
Make the buckwheat ahead, or use about 3 cups cooked leftover buckwheat. The burgers up through forming and placing on baking sheet/plates, can be prepared up to 6 hours ahead. Chill, covered.