2 cups water
1 cup kasha (toasted buckwheat)
salt, to taste
2 carrots, grated
handful fresh parsley, chopped
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon ground mustard powder
1/2 teaspoon oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
pepper, to taste
1. Place water, kasha, and a sprinkle of salt in a pot; 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.
2. Stir in carrot, parsley, basil, thyme, mustard powder, oregano, paprika, and cayenne pepper. Add salt and pepper, to taste.
3. Form the mixture into patties. Bake or fry into a burger. a. Bake: Stir 1 tablespoon of olive oil into the mixture. Form into patties and lay on a parchment-lined baking sheet. Bake at 350 degrees Fahrenheit for 30 minutes, or until browned on the outside. b. Fry: Heat a pan, add 1 teaspoon of olive oil. 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.
4. Serve your burgers on a bun, with tomato and lettuce, or naked over a salad.
Source of recipe: To watch a free video of me making this recipe, so I can show you the exact techniques for making the perfect burger, go to www.healthyveganrecipes.net/video/cajun-burger-recipe