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.
| ||buckwheat groats|| 1/2 cup|
|2 cups cooked|
| ||yellow onion||1 whole|
| ||red bell pepper||1 half|
| ||garbanzo beans||1 can|
|drained and rinsed|
| ||swiss chard leaves||2 leaves|
| ||sweet potato||1 small|
|baked and skin removed|
| ||BBQ sauce|| 1/2 cup|
|your fave or home-made (see notes)|
| ||chia "egg"||1 recipe|
|1 Tbs seeds & 2 Tbs water soaked for 5 minutes|
|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.