You can skip the bacon, or add bacon to more of the buckwheat burgers – depending on the household.
Ingredients:
1 large egg
1 1/2 cups (375 ml) kasha (buckwheat groats)
2 cups (500 ml) boiling water
1 tsp. (5 ml) salt
1/8 tsp. (.05 ml) freshly ground pepper
1 1/2 cups (375 ml) diced sweet potatoes
3 Tbsp. (45 ml) olive oil, separated
1 cup (250 ml) diced onion
1 cup (250 ml) thinly sliced button mushrooms
1 stalk celery, finely chopped
1 carrot, shredded
1/4 cup (60 ml) cashew butter or almond butter
2 Tbsp. (30 ml) chopped fresh basil or parsley
1 Tbsp. (15 ml) toasted sesame oil (dark)
1 Tbsp. (15 ml) tamari or soy sauce
2 slices side bacon or turkey bacon
Directions:
1. Lightly beat egg in bowl. Add kasha and stir until well coated. Heat dry, heavy-bottomed saucepan over medium-high heat. Add kasha and toast, stirring constantly, over medium-low heat for 3 to 4 minutes until grains begin to separate, darken and give off toasted aroma.
2. Add boiling water, salt and pepper. Cover, reduce heat and simmer for 10 to 12 minutes, or until most of water is absorbed. Remove from heat and let stand for 10 minutes or until ready to add to potatoes.
3. Steam sweet potatoes in steamer basket over pot of boiling water for 5 minutes or until soft. Discard water from pot and chill potatoes under cold water. Drain. Return potatoes to pot and mash. Set aside.
4. Heat 2 Tbsp. (30 ml) of olive oil in skillet over medium-high heat. Cook onion, stirring frequently, for 3 minutes or until softened. Add mushrooms and cook, stirring frequently, for 3 minutes. Add remaining 1 Tbsp. (15 ml) olive oil, celery and carrot and cook for 5 minutes or until vegetables are tender.
5. Add cooked kasha to mashed sweet potatoes. Mix in sauteed vegetables, nut butter, basil, sesame oil and tamari.
6. When cool enough to handle, use hands to form patties and place on lightly oiled rimmed baking sheet. To yield 6 large patties, use 1-cup (250 ml) dry measuring cup to lightly scoop mixture. For each patty, slightly underfill cup (loosely packed) and then press mixture into solid patty and turn out onto prepared baking sheet. (Burgers may be made head to this point, tightly covered, and refrigerated for up to 2 days. Bring to room temperature before baking.)
7. Preheat oven to broil (500F./260C) and move oven rack to top position. Arrange bacon slices on skillet in one layer without touching. Cook, stirring once or twice, over medium-high heat for 3 to 5 minutes or until bacon is browned and crisp. Transfer to paper towel-lined plate to drain.
8. Wrap two burgers each with one slice cooked bacon. Brown burgers on baking sheet under broiler for 3 to 5 minutes, or until hot, crisp and lightly browned.
Makes 6 buckwheat burgers, 4 vegetarian and 2 with bacon.
From The Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike Photo by Pat Crocker.
