Recipe of the day: buckwheat burger

Yes, vegans and vegetarians can also eat tasty and healthy burgers. How? Just replacing the meat cutlet with buckwheat - as in this recipe from the H121y Vegan cafe.

366 calories

Burger with buckwheat cutlet

Vegan burger with cutlet from buckwheat and mushrooms and homemade garlic mayonnaise.

COOKING TIME :

30 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Bun ( non-yeast )

2 pcs.

Seeds (sunflower :)

70 g

Seeds (yellow flax)

30 g

Oil (cold pressed vegetable)

55 ml

Pepper (ground black)

to taste

Preparation process

  1. First prepare the sauce: mix in a blender for 30 seconds the seeds of flax and sunflower, water, Jerusalem artichoke syrup, garlic, 5 g of sea and 7 g of black salt and black ground pepper.

  2. Then add a thin stream of vegetable oil through the blender lid and beat at medium speed for another 30 seconds.
  3. At the end, add lemon juice and beat for another 5 seconds until you get a thick sauce. It will turn out more than you need for two burgers - you can store the remaining in the refrigerator.
  4. Now the turn of cutlets. Boil green buckwheat until half cooked, so that it is slightly boiled.

    Grind part of buckwheat in a blender and combine it with whole grits.

  5. Cut the mushrooms into slices and fry on both sides in cottonseed oil until golden brown, salt, pepper and season to taste at the very end.
  6. Combine buckwheat with champignons and finely chopped dill. Mix everything well and form cutlets of about 65 grams from the finished mass (you just get two pieces).
  7. Fry the buckwheat cutlets on both sides in a hot frying pan in cottonseed oil.

  8. While the meatballs are fried, cut the tomato and cucumber into thin slices.
  9. Cut the bun in half and lightly grill. Smear the bottom of the sauce.
  10. Now you can collect the burger: put the Iceberg salad, cutlet, then tomato, cucumber on the bottom of the bun and cover with the second part of the bun. Useful and delicious burgers are ready!
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