This recipe is
one of my favourites and works well in the Mass
Preparation Freezer Storage With Reheating In The
Microwave paradigm that is the favourite of
all Can't Be Bothered cooks.
See it on
Geocities at http://www.geocities.com/cookbook/Appetizers_Snacks/Other/208.html.
- 1 cup Buckwheat
- 2 cups Water
- 1 tablespoon Salt
- 1 cup Plain Wholewheat Flour
- 2 tablespoons Peanut Oil
- 2 small Grated Onions
- 4 Spring Onions (use the whole onion
- cutting off only the top inch - this
means that you will be using the tasty
green bit as well).
- Rolled Oats
* It is possible
to buy buckwheat that is already roasted. If you
do this, then omit the roasting part of the
recipe. I would recommend that you roast your
Dry-roast the buckwheat evenly in a deep sided
saucepan until brown - stir consistently
otherwise they will burn. Add the water (some
recipes suggest boiling water but considering the
fact that you have just roast the buckwheat, this
is a little dangerous) and salt and boil for
around 20 minutes until the water has been
absorbed. This product is called Kasha and
towards the end of the boiling process, should be
stirred so that each grain remains separate. Let
the Kasha cool down - it has to be quite cool for
the next stage that involves it.
In a wok, add the oil and lightly fry the onions.
Add the spring onions and cooled Kasha and flour
(the resulting mixture should not be hot enough
to cook the flour), kneading to a firm
consistency (add some water or flour to
Form the mixture into small balls and roll
them in the rolled oats, then squashing them into
the burger shapes.
Fry in oil in a frying pan until cooked right through (the
thinner - the quicker) and browned on the
outside. Consistency is the trick with this - set
up a production line, making the burgers the
roughly the same weight and thickness and the
level of heat and time required will make the job
a lot easier.
When cooked, remove and place on absorbent
kitchen paper towelling.
Instead of (or in addition to) spring
onions, a variety of other flavourings may be
- Tomato (use tomato puree);
- Hoi Sin Sauce;
- Garlic; and so on.
Remember that anything that goes into the
burger should have no dimension greater than the
thickness of the burger otherwise the burger will
start to lose its structural integrity.
If not eaten immediately, either store in a
refrigerator and eat within a few days (animal
free cooking lasts so much longer than the meat
analogues such as beef burgers) or pack
separately and freeze. I have eaten Bucky Burgers
that have been frozen for over a year and come to
no harm - get to know what your freezer is
The burgers may be reheated in the microwave
in only a few minutes with an adjustment for
Serve with chips,
between toasted baps
with tomato sauce
and so on. The burger is such a versatile food
shape that it lends itself to almost any food (including,
believe it or not meat) in almost any