Mushroom Buckwheat Burger

This plant-based burger takes it to the next level. Simple and delicious, the mushrooms provide a very meaty alternative to your normal meat-based protein. Buckwheat gets slightly crispy when cooking to provide texture.

Ingredients

• 225 g portobello mushrooms
• 125 g onion
• 1 small garlic clove, peeled
• 510 g buckwheat groats, cooked and chilled; split use
• 1 Tablespoon olive oil
• 1 Tablespoon Dijon mustard
• 80 g panko breadcrumbs
• 1 Tablespoon Mushroom Burger Seasoning

Directions

1. Place mushrooms, onion, garlic, 160 g cooked buckwheat, olive oil, egg, mustard, and mushroom burger seasoning into the Vitamix container in the order listed and secure the lid.
2. Select Variable 6. Pulse the machine 20 – 25 times (quick short pulses), or until all ingredients are incorporated but not smooth. Use the tamper, if needed, to push ingredients into the blades.
3. Place the mixture into a mixing bowl and add the remaining 360 g of cooked buckwheat and the bread crumbs. Mix with a spatula. Chill for 30 minutes.
4. Heat a large non-stick frying pan over medium-high heat. Add 1 Tablespoon of olive oil. Scoop out 160 g of the burger mixture into the frying pan and flatten slightly using a spatula.
5. Cook for 2 – 3 minutes on each side, flipping carefully, until golden brown
   and crispy.