CAJUN BURGERS

CAJUN BURGERS

By onegreenplanet.org - Heather Nicholds

I love buckwheat and these burgers are great.

SERVES 4 burgers

COOK TIME 90

INGREDIENTS

150g/1 cup kasha (toasted buckwheat)

2 carrots, grated

Handful fresh parsley, chopped

1 tsp dried basil

1 tsp dried thyme

1/2 tsp dried oregano

1 tsp paprika

1/2 tsp ground mustard powder

1/4-1/2 tsp cayenne pepper (depending on how spicy you like it)

Salt and pepper, to taste

Put the kasha in a pot with 2 cups of water. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 15 minutes. For these burgers, it should cook to be fairly dry. The ratio of water is important here.  Once it’s cooked, stir the grated carrot, fresh parsley and spices into the buckwheat. Form the mixture into patties and bake, fry or BBQ into a burger. 

To bake: form into patties and lay on a parchment-lined baking sheet. Put them in an oven at around 350 degrees F/175C for 30 minutes, or until browned on the outside. Flip them after about 20 minutes to get both sides browned.  To fry: heat a pan, add a teaspoon of olive oil and put the patties in the pan, being sure to get some oil on the bottom side. Allow them to cook for 5 minutes on both sides. 

To BBQ: heat the grill, then brush it clean and spray with oil (using a sprayer filled with olive oil is the best). Gently lay the burgers on the grill, let them cook for 7 minutes or so, then very gently flip them and cook another 5 minutes.

NOTES

To make them more solid for grilling, you can freeze the burgers before grilling them. Even if they're only partially frozen, they'll hold up better. If you want to be sure you're not going to run into disaster, put them on a parchment-lined baking sheet and BBQ them with the lid down, like an oven.

Serve your burgers on a bun, with tomato, lettuce and your favorite condiments (homemade guacamole is amazing on these), or try having them over a green salad.