I haven’t strayed from the more common pulses, lentils, chickpeas, cannellini beans, black beans…so decided to make use of a can of cooked borlotti beans that had been staring at me since I bought them in an effort to further extend my range. I’ve fallen back in love with buckwheat groats of late and I’m making a concerted effort to use them in more than just overnight oats (I’ve a new salad to come next week) so decided no better time than to incorporate them in a burger.
Typically when I think of something new I do a little digging to see if anyone has created something similar and as luck would have it ….. a pinto bean and buckwheat burger was discovered which for the life of me I can’t find the link to it. I’m not sure why it didn’t get pinned!
I remembered the key components and sure that was enough for me to do my own little bit of experimentation. Borlotti Bean, Buckwheat and Cornmeal Burgers…or in this case and almost every time in my case, singular Burger.
I left out my usual flax egg, blended it up partially and stuck it all back together to form a generous sized patty. Another batch of spelt burger buns later, baked and topped with some barbecue sauce, a slice of pineapple and wilted kale…Incredible!
The beans, buckwheat and cornmeal together made for a wonderful texture, not to mention the flavour. I thought it might be a little overly filling but the balance of the ingredients worked perfectly. Seen as I have an appetite like a bottomless pit at the moment maybe I shouldn’t trust my own judgment!
Super duper easy to make (especially when you have leftover cooked buckwheat groats at hand). I will definitely be experimenting a bit more with my burger components. Everything changes depending on the pulse use, the amount of binger needed, the additional textures that should be added. This was by far the least veggie packed of all my vegan burgers…but I get more than my fair share of them throughout the day!
I did end up serving the burger up with a simple raw cauliflower and tomato couscous to ensure I didn’t go hungry! It was the perfect side, not too heavy but more than fresh air (in other words salad leaves as a standalone side!)
I savoured every last bit of the burger, of course finishing my side first in a an effort to make the burger last that little bit longer. They just can’t be big enough in my mind (my mouth just isn’t quite living up to my minds expectations of it resulting in some burger spillage and around the edge nibbling!)
What’s the most random veggie/vegan burger you’ve ever created or eaten?
Vegan Borlotti Buckwheat Burger
Preparation Time – 5 minutes
Cooking Time – 15 minutes
- 3 tbsp cooked buckwheat groats
- 3 tbsp cooked borlotti beans
- 1 tbsp cornmeal
- 1/2 small onion finely diced
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 garlic clove minced
- 1 slice of pineapple
- Handful of kale
- Burger Bun & Barbecue sauce to serve
- Preheat oven to 180C (350F).
- Mix together all burger ingredients aside from the cornmeal. Transfer approximately half to a food processer and blitz a few times. Alternatively mash until a chunky puree forms. Add back to the rest of the mixture, stir in cornmeal and mould mixture to form a large patty and place on non stick baking tray.
- Bake in the oven for 15 minutes, turning over once.
- Serve on top of burger bun with kale, pineapple and a dollop of barbecue sauce.