Buckwheat, Mushroom and Rye Burgers

Vegan, Veggie Burgers

Buckwheat, Mushroom and Rye Burgers


Adapted from Going Veggie by Trudy Slabosz

I hate mushrooms. I always have. I don’t like that earthy taste, the almost metallic smell, the consistency…I hate them. Lately, however, I have been feeling a bit more open about trying new vegetables. That’s in part what motivated me to try out these burgers from one of my new vegetarian books. They are really good and you can’t taste the mushrooms at all. Like the book says, it is filled with whole-grain goodness and veggie power!

Yield: 6-12 burgers


  • ½ cup raw buckwheat
  • 1-2 slices seeded whole-grain bread
  • 1 cup rolled rye (I used oats instead)
  • 2 cups button mushrooms, quartered
  • 1 onion
  • small bunch of flat-leaf parsley
  • small bunch fresh thyme leaves
  • 2 tbsp nutritional yeast
  • 1 tbsp Dijon mustard
  • 2 tsp balsamic vinegar
  • salt, to taste
  • pepper, to taste

Buckwheat, Mushroom and Rye Burgers, plato


  1. Preheat the oven to 420F (215.5C).
  2. Bring the buckwheat and 1½ cups of water to a boil in a saucepan. Gently simmer, covered, over low heat for 30 minutes or until the liquid is absorbed and the buckwheat is tender. Set aside to cool.
  3. Place the slices of bread in a food processor and process until you have course breadcrumbs; set aside in a separate small bowl.
  4. Add the rolled rye or oats to the food processor and process to a coarse flour. Transfer to a large bowl.
  5. Place the chopped mushrooms in the same food processor and process until you have a ground meat consistency. Transfer to the same bowl as the prepared rolled rye or oats.
  6. Process the onion with the fresh parsley and thyme until finely minced. Transfer to the mushrooms and rye/oats. Add the cooled buckwheat, nutritional yeast, mustard, balsamic vinegar, salt and pepper.
  7. Using your hands, combine all the ingredients, adding the prepared breadcrumbs a little at a time until you have a good burger patty mixture that’s not too wet and holds together nicely. Set aside, covered in the refrigerator until you are ready to cook the burgers.
  8. Roll portions of the patty mixture into balls and drop onto a greased baking sheet. Use a spatula to flatten down the patties. Place in the preheated oven. Bake for 5-10 minutes, then flip them to cook the other side for 5-10 more minutes or until they are golden and crunchy on the outside.


Comments: The original recipe included kale chips as a side and a tomato relish topping. I don’t like kale or tomatoes so I did not make them. I made Spicy Sweet Potato Wedges instead as a side dish. In my family we’ve never really had burgers in a bun but I’m sure these would be great in a whole-wheat bun. Add lettuce and tomatoes or whatever vegetable you desire. The book recommends eating them with either soy or regular mayo as well. They might even be good with some hummus. For the seeded whole-grain bread I used Oroweat 12 Grain, which was what we had, but you can probably also use bakery bread instead. If you are vegan, choose a vegan bread to make the crumbs. The original recipe said to grill the patties with some oil on a stovetop or barbecue grill pan over medium high heat. You can do that or use the oven like I did.

Buckwheat Mushroom and Rye Burgers, plato c: batatas


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