Vegetarian recipes and info
by Laura K. Lawless
Kasha, or toasted buckwheat, has a smoky flavor that people either love or hate. If you love it, you’ll absolutely adore these crusty kasha and mushroom burgers.
|Directions||Heat 1 T of oil and sauté the onions over medium-high heat, stirring occasionally, until they start to brown, about 10 minutes. Add mushrooms and 1 more T oil. Continue cooking and stirring for another 2 minutes.
Add the remaining ingredients except flour and remaining 1 T oil. Bring to a boil, cover, and lower heat. Simmer 15 minutes, until water is nearly absorbed and kasha is tender.
Pour into bowl and let cool for 10 minutes. Add 3 T flour and mix well – mixture will be thick and sticky.
Flour your hands and then shape mixture into six burgers.
Heat remaining 1 T oil over medium heat. Place burgers and pat down to 1-in thick. Cook 2-3 minutes, until dark brown and crusty. Flip and repeat.
Transfer to bread, toast, or a bun, dress up and serve immediately.
|Notes||Adapted from Didi Emmons’ Vegetarian Planet, in which they are called “Felicia’s Kasha Burgers.”|
|Key to abbreviations and conversions|
|Veggie Burgers Vegan Recipes Vegetarian Cookbooks|
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