My blank canvas was Bob's Red Mill Buckwheat Groats. Bob's Red Mill promotes buckwheat as part of their a "Grains of Discovery"line. Their buckwheat is gluten free, non-gmo, and organic. The buckwheat is easy to prepare as it is a 2:1 ratio of water to buckwheat groats.
I made a double batch of buckwheat and used my leftover buckwheat to make the delightful burger recipe I am posting here.
Ingredients (4 medium/large burgers or 6 to 8 sliders)
- 2 cups of cooked buckwheat groats
- 2 cups of roasted butternut squash
- 1 tsp chili powder
- 1/2 tsp oregano
- 1 tsp paprika
- salt and pepper to taste
- 1/4 cup diced sweet onion (raw or sauteed with the garlic until translucent)
- 4 cloves of garlic diced (or 2 tbsp)
- Gluten free flour or gluten free panko to coat the patties (I used walnut flour for this recipe)
- Olive oil (just enough to make the patties not stick to the pan)
- If the buckwheat and butternut squash are cooked, all you have to do is assemble the ingredients. Otherwise, prepare the buckwheat and roast the butternut squash (roast at 350 for 30-45 minutes depending on size of the squash).
- Combine all ingredients
- Form into patties the size you prefer and coat with the gluten free flour/bread crumb mixture.
- Sautee for 3-5 minutes on each side
- Serve on a gluten free bun (I used Schar Ciabatta Rolls in this picture) with hummus, ketchup and mustard, or toppings of choice
NOTE: If you wish patties that stick together even more, prepare 2 flax eggs and include in the mixture. (1 TBSP ground flax seeds + 3 TBSP water ... combine ...l et rest 5 minutes = 1 egg)