This Cajun burger recipe is a great option for a quick dinner, and with fast-cooking kasha as the base, your meal will be ready in no time. Veggie burgers make for fun and healthy vegan recipes because once you make them, there are so many options for eating them! On a bun, on some greens, under a pickle and a tomato, with some home-baked french fries.
1 Cup (16 tbs) (Toasted Buckwheat)
2 , grated
1⁄4 Cup (4 tbs), chopped (Handful)
Ground mustard powder
Add 2 cups water for every 1 cup buckwheat. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 15 minutes. Buckwheat is fully cooked when it is soft and fully open. Do not stir the buckwheat while it is cooking.
Once it is cooked, stir the grated carrot, fresh parsley and spices into the buckwheat. Form the mixture into patties, and bake or fry into a burger. To bake, add a tablespoon of olive oil to the mixture, form into patties and lay on a parchment-lined baking sheet. Put them in an oven at around 350 degrees F for 30 minutes, or until browned on the outside. To fry, heat a pan, add a teaspoon of olive oil and put the patties in the pan, being sure to get some oil on the bottom side. Allow them to cook for 5 minutes on both sides.
Serve your burgers on a bun, with tomato and lettuce, or naked over a salad. I hope you enjoy this Cajun burger recipe, the latest of my healthy vegan recipes.
Fond of burgers but also watching your calories?? This recipe is just right for you. Watch the chef demonstrate a step by step process to make a healthy variation of this snack. Click on the play button now.