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Buckwheat Sweet Potato Burgers


  • Author: Meghan Telpner
  • Total Time: 1 hour 20 mins
  • Yield: 8 1x

Ingredients

Scale
  • 11/2 cups (375 ml.) dry buckwheat (kasha)
  • 3 cups water
  • 1 tsp sea salt
  • 1 large onion, finely chopped
  • 4 Tbs toasted sesame oil or extra virgin olive oil, divided
  • 1 celery stalk, finely chopped
  • 23 leaves of kale finely chopped
  • 1 large carrot, grated
  • 2 large sweet potatoes, cubed, steamed or boiled until tender, and mashed
  • 1/4 cup almond butter, tahini or almonds ground in a coffee grinder or magic bullet
  • 2 Tbs tamari or soy sauce

Instructions

  1. Preheat oven to 350.
  2. Dry-roast the buckwheat in a pot for 5 minutes, stirring now and again.
  3. Add the water and salt and bring to a boil over high heat.
  4. Reduce heat to low, cover and cook until water is absorbed and kasha is soft, about 15 minutes.
  5. Meanwhile- saute onion in 1 Tbs of oil over medium heat until softened then add celery and carrots. Add kale, cook for additional 5 minutes.
  6. Stir in the remaining ingredients (don’t forget the tamari!).
  7. Keeping hands moist, form into patties and place on parchment paper lined cookie sheet.
  8. Bake burgers for 20 minutes on one side, remove from oven and turn over. Bake for another 20 minutes until lightly browned and slightly firm.
  9. You can also pan-fry these – I recommend using specific oils for cooking.
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Cuisine: Entrees