Kasha Burgers

Toasted buckwheat groats, sauteed mushrooms, and a few egg whites bound together into a patty with serious chew and a deep earthy flavor. Kasha is buckwheat with a Russian and Eastern European pedigree, and once cooked it has a roasty, almost coffee-like aroma that holds up against any meat substitute.

The egg whites are the binder that keeps everything together when you flip these on the griddle. Skip them or use less and you’ll be scraping crumbs off the pan.

Watch the patty edges. They should set firm and develop a real crust before you turn them, otherwise they’ll fall apart. A nonstick or well-seasoned cast iron pan is the difference between a burger and a pile.

Serve stacked on a bun with caramelized onions or alongside a green salad. Naturally gluten-free when you skip the bun.

Pro Tips

• Toast the kasha in a dry pan for 2 minutes before adding water. It deepens the flavor and keeps the grains separate.
• Cook the mushrooms hot and dry first to drive off their water, then add the onions. Wet mushrooms make a mushy patty.
• Chill the mixture for 15 minutes before shaping. Cold patties hold their shape on the griddle.
• Don’t move the burgers once they hit the pan. Wait for the crust before flipping.

Variations

• Add a clove of grated garlic and a pinch of smoked paprika for more savory depth.
• Stir in a tablespoon of nutritional yeast for a cheesy umami note.
• Top with a slice of melted Swiss cheese and a smear of Dijon.