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 [Vegan]

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Serves

4 burgers

Cooking 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.

    Nutritional Information

    Total Calories: 633 | Total Carbs: 134 g | Total Fat: 6 g | Total Protein: 24 g | Total Sodium: 86 g | Total Sugar: 6 g (Per Serving) Calories: 158 | Carbs: 34 g | Fat: 2 g | Protein: 6 g | Sodium: 22 g | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


    Comments

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    1. Forgive me, but I don\’t think you tried to cook these on a grill.

      These were impossible to keep together. They did not hold their shape at all. Blending half of the mixture didn\’t work, blending all of the mixture didn\’t work. Adding aquafaba didn\’t work. Adding flax eggs didn\’t work. Freezing them didn\’t work. Making them sliders didn\’t work. I made these for a cookout and while everyone liked the taste (as did I), I was hugely annoyed that I had to cook them in a frying pan, and even then they were just mush Delicious mush, healthy mush, but mush nonetheless.

      1. I added some mashed potato as I too found it was basically a carrot and buckwheat salad that obviously was not going to form patties! Mashed potato worked well :)

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