Mushroom Buckwheat Burger

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.

Makes 6 Servings, 1,000 g
Total Time 35 Minutes
Difficulty Intermediate
Container 2.0-litre Container


  • 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


        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.

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