#fd cookbook volume 2 gluten-free vegan

BBQ Buckwheat & Chickpea Veggie Burger

1/2 cup buckwheat groats
2 cups cooked
1 whole yellow onion
small diced
1 whole carrot
1 half red bell pepper
small diced
1 stalk celery
small diced
2 cloves garlic
salt & pepper
to taste
1 tsp chili powder
1 can garbanzo beans
drained and rinsed
2 leaves swiss chard leaves
chopped roughly
1 small sweet potato
baked and skin removed
1/2 cup BBQ sauce
your fave or home-made (see notes)
1 recipe chia “egg”
1 Tbs seeds & 2 Tbs water soaked for 5 minutes
This veggie burger is so delicious and full of good-for-you ingredients. You'll want to set aside some time to enjoy preparations. It's not quick to put together, but they freeze well so you may even want to make a double batch for a quick meal later. After you try these you won't want to go back to the supermarket frozen variety.
Cook buckwheat in 1 cup of water with a pinch of salt, covered, until tender and liquid is absorbed. (about 12-15 min.). Be careful not to overcook. The grain should retain its shape and texture.
Saute the onions, carrots, pepper, celery and garlic until softened. Season with salt and pepper.
Add chili powder and toast until it releases its aroma. Remove pan from heat.
Put beans in a food processor and pulse a few times. Add swiss chard and pulse until chopped in small pieces. Dump this mixture into a large bowl.
Place buckwheat in processor and pulse a few times. Add other cooked veggies and sweet potato and pulse a few times. Dump this mixture into the bowl with the bean mixture.
Add the BBQ sauce and chia “egg” and squish everything together with your hands.
Use a 1/3 cup scoop to form the patties. It's easiest to scoop and form them straight on to the cooking surface.
Brown on a griddle or pan in a little oil until they have nice color on each side.
Serve this on a good quality bun, or open faced with all your fave fixn's. It's also great on a green salad.

Honey Ginger BBQ Sauce makes this extra special.