Buckwheat burgers with mushrooms
4 servings
40 minutes
Buckwheat and mushroom burgers are an unusual combination of classic ingredients turned into a gourmet dish. Buckwheat, loved in many cuisines around the world, becomes the base for tender patties complemented by aromatic mushrooms and sweet peppers. This recipe is inspired by the trend of healthy eating, where plant-based ingredients gain new life in familiar dishes. The crispy crust of the patties combined with a soft texture inside makes the flavor rich and enjoyable. Serving can vary - as a standalone dish with pickles or fresh vegetables, or as a full burger with rye bread, zesty mayonnaise, and spicy chili sauce. A great choice for those seeking an alternative to traditional meat burgers without compromising on taste and pleasure.
1
Pour boiling water over the buckwheat to a depth of two fingers, bring to a boil, reduce heat, cover, and cook until done — about 10 minutes. Transfer the buckwheat to a bowl.
- Buckwheat groats: 200 g
2
Wash the mushrooms, break them into pieces, and roughly chop them in a food processor or blender using the 'pulse' function (but do not turn them into wet puree).
- Champignons: 0.5 kg
3
In a large heavy skillet, melt butter and sauté finely chopped onion and bell pepper over low heat.
- Onion: 1 head
- Sweet pepper: 1 piece
- Butter: 15 g
4
After 5 minutes, add chopped mushrooms, minced garlic, 3/4 teaspoon of salt, black pepper, and simmer, stirring, until all the juice released by the mushrooms evaporates, about 8-10 minutes.
- Champignons: 0.5 kg
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: 0.5 teaspoon
5
Transfer the mushroom mixture to a large bowl, add buckwheat, soy sauce, and a third of the breadcrumbs.
- Buckwheat groats: 200 g
- Soy sauce: 1 teaspoon
- Breadcrumbs: 200 g
6
Mix everything and let it sit for 10 minutes. Whisk lightly and incorporate the egg into the minced meat.
- Chicken egg: 1 piece
7
Pour the remaining breadcrumbs into a wide dish.
- Breadcrumbs: 200 g
8
Divide the minced meat into four parts and shape each into a flat patty 2 cm thick.
9
Coat the cutlets in breadcrumbs, place them on foil, cover with plastic wrap, and let sit for an hour.
- Breadcrumbs: 200 g
10
Heat vegetable oil in a large skillet and fry the buckwheat patties until they have a nice crust.
- Butter: 15 g
11
Carefully remove from the pan — they will be soft and may fall apart — and place on a paper towel for a few minutes. Burgers can be served on their own, for example, with sauerkraut. Or by all rules: between slices of rye bread smeared with spicy sauce and mayonnaise.
- Mayonnaise: 100 g
- Chili sauce: 1 tablespoon
- Rye bread: 8 pieces