Cajun-Spiced Burger

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: burgers

Course: Lunch-To-Go, Main Dish

Cuisine: Cajun

Author: Heather Nicholds

These burgers are made with a base of toasted buckwheat (also known as kasha), which has a flavonoid called rutin, plant lignans, and is a good source of magnesium—all of which are cardio-protective. The nutrients in buckwheat may also help with blood sugar control. Let’s pair that nutrition with some amazing flavors, and form it into a burger!

Ingredients

1 cup buckwheat, toasted (kasha)
2 carrots, grated
1/4 cup fresh parsley, chopped
1 tsp dried basil
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp paprika
1/2 tsp ground mustard powder
1/4 tsp cayenne pepper, more or less, to taste
pinch sea salt, to taste
pinch black pepper, to taste

Instructions

Put 2 cups water in a pot with 1 cup buckwheat. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 15 minutes, covered. Buckwheat is fully cooked when it is soft and fully open. Do not stir the buckwheat while it is cooking.
Once it's cooked, stir the grated carrot, fresh parsley and spices into the buckwheat. Form the mixture into patties, and bake or fry into a burger. To bake, add a tablespoon of olive oil to the mixture, form into patties and lay on a parchment-lined baking sheet. Put them in an oven at around 350 degrees F for 30 minutes, or until browned on the outside. To fry, heat a pan, add a teaspoon of olive oil and put the patties in the pan, being sure to get some oil on the bottom side. Allow them to cook for 5 minutes on both sides.
Serve your burgers on a bun, with tomato and lettuce, or naked over a salad.

Notes

Instead of the individual spices, you could use 1 tsp chili powder and 1 Tbsp Italian Herb Mix.

Nutrition