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Buckwheat Burgers

Buckwheat Burgers

Learn how to prepare delicious gluten free buckwheat burgers, perfect for brunch. If you wish, you can serve the burgers with beetroot.

27 November, 2018
Average: 1 (4 votes)

Dietary Consideration

serves for


total time

4 HR 35 MIN


200 g (kasha)
Vegetable stock
400 ml
400 g (garbanzos), canned, rinsed, drained
1, finely chopped, excess moisture squeezed out in a cloth
1 clove, crushed
1 tbsp, chopped
1 tsp, ground
Chili pepper
1/2 tsp
All purpose flour
2 tbsp, gluten free
Sunflower oil
2 tbsp
Parmesan cheese
4 tbsp, grated


How to make a buckwheat burgers 

  • Heat a large frying-pan, add the buckwheat groats and dry fry until lightly toasted.
  • Pour in the stock and simmer for 10 minutes, until the buckwheat is cooked and all the liquid is absorbed.
  • Transfer to a bowl and leave to cool.
  • Place the chickpeas in a food processor with the cooled buckwheat and the remaining burger ingredients except the oil.
  • Blend to a coarse moist paste.
  • Remove to a bowl, season to taste with salt and pepper and chill for at least 4 hours.
  • Shape the mixture into 4 patties.
  • Heat the oil in a frying pan and cook the buckewheat burgers for 3-4 minutes on each side until golden.
  • Drain on absorbent kitchen paper.
  • Sprinkle with grated cheese and serve.

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