Kasha Burgers

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.

Yield 6 burgers
Time 30 minutes
  • large saucepan with lid
  • wooden spoon
  • large bowl
  • large frying pan
  • spatula
  • 3 T vegetable oil or butter
  • 3 c onion, chopped
  • 3 c mushrooms (portobello, oyster, shiitake, etc.), chopped
  • 2/3 c white wine
  • 2 c water
  • 1½ t thyme
  • ½ t sage
  • 3 T soy sauce
  • black pepper
  • 1 c kasha
  • 3 – 4 T white flour
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