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Cajun Burgers

These cajun burgers are super tasty, and are also really quick to put together. The base is kasha, which are toasted buckwheat grains. They're a gorgeous brown color, and shaped like a pyramid. They also have a nice toasty flavor, which goes really well with the grilling season.

These burgers hold up fairly well on the BBQ, since kasha cooks to be fairly dry, but all burgers (veggie or meat) are prone to sticking when they're fresh and soft. There are some tips below on preparing the grill and the burgers for cooking, so be sure to read through them first if you plan on cooking these straight on the BBQ.

Cajun Burgers

This Recipe is :

Dairy FreeVegan

Serves

4 burgers

Cook Time

90

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. To bake: form into patties and lay on a parchment-lined baking sheet. Put them in an oven at around 350 degrees F for 30 minutes, or until browned on the outside. Flip them after about 20 minutes to get both sides browned.
  4. 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.
  5. 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.

 

 

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4 comments on “Cajun Burgers”

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Sara Aleece Binde
5 Months Ago

How the heck do you make these stick together??


Reply
N
1 Years Ago

Just reading this, I can tell they won't hold together! Add an egg or something...


Reply
MotherLodeBeth
2 Years Ago

Now these are burgers I will be making, since I am always looking for hearty non meat burgers.


Reply
Emma
2 Years Ago

These look delicious. Just one thing though, are regular untoasted buckwheat groats interchangeable with the kasha in this recipe or do the toasted groats bring a distinct flavour? Thanks!


Reply
Heather Nauta, Registered Holistic Nutritionist
09 Jun 2012

The toasted buckwheat/kasha does have a distinct flavor, but you can try it with untoasted buckwheat. I'd probably just use a bit more of the spices to bring more flavor :)



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