Asian-Inspired Squash, Kidney Bean & Buckwheat Burgers

17 Dec

I had a hankering for a good burger the other day. I find I’ve been cooking vegetarian and/or vegan mostly at home — though I do indulge in burgers of the meat variety every so often — and I just happened to have some red kidney beans soaking without a plan for them. Legumes are a staple in my diet recently because of a) being a student and b) being a student of holistic nutrition. I needed a dish for a potluck as part of a class I’m taking and thought veggie burgers would not only satisfy my burger craving but also the variety of eating styles that exist in most nutrition-related classes.

These burgers turned out so great! Perfect chewy consistency with lots of flavour. I served them on top of raw shredded squash and cabbage with the dressing from my Edamame, Arame and Sweet Potato Salad. I also garnished with a little arame, cilantro and a drizzle of extra dressing. Make a double batch and freeze them before (or after) baking for easy lunches and dinners.

Kidney Bean Squash Buckwheat Burgers

Asian-Inspired Squash, Kidney Bean & Buckwheat Burgers (Inspired by Joy’s recipe here and Meghan’s recipe here.)

1/2 cup buckwheat, uncooked
1 cup water
1 tsp salt
1 Tbsps coconut oil
2 Tbsps sesame oil
1/4 cup tamari
2 Tbsps rice wine vinegar
2 cloves garlic, minced
4” ginger root, finely minced
1 onion, shredded
2 cups kidney beans, cooked (I soaked 1 cup dry overnight then cooked them.)
225 g squash, shredded
1/2 cup cashews, ground (or other nuts or seeds)
sesame seeds, garnish

Makes 16-18 4″ burgers.

Set oven temperature to 375ºF.

In a pot, dry-roast the buckwheat for approximately 5 minutes, making sure to stir occasionally to prevent burning. Add in salt and water. Bring to a boil then reduce heat to low, allowing to simmer for 10-15 minutes. Remove from heat and let sit for at least 5 minutes.

[Prep the vegetables any way you like. I used the food processor: First, I ground the cashews and set them aside in a bowl. Then I did the onion, ginger and garlic together and got them sautéing. Last, I did the squash.]

Meanwhile, heat a sauté pan and add coconut oil and sesame oil. Add in tamari and vinegar and sauté shredded onion, ginger, garlic and squash until soft.

In a large mixing bowl, combine sautéed vegetables, buckwheat, and kidney beans and mix thoroughly. Add in the ground cashews a little at a time, depending on moisture content of the mixture.

Form into burgers with spoons, moistened hands or an ice cream scoop (I have an old-fashioned one with the clicky handle). Squish down with a metal flipper. Sprinkle with sesame seeds and bake for 30-40 minutes, flipping halfway through.

Serving suggestion: Serve on top of raw shredded squash and cabbage with the dressing from my Edamame, Arame and Sweet Potato Salad. Top with a little arame and cilantro and drizzle with a little extra dressing.

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