- ½ cup buckwheat groats, soaked in water for at least 6 hours
- ½ cup quinoa, soaked in water for at least 6 hours
- 1 onion, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic
- 1 cup carrots, shredded
- 14 ounces kidney beans, drained and rinsed
- ½ cup sunflower seeds, shelled
- ¼ cup flax meal
- ¼ cup psyllium husk powder
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 2 teaspoon smoked paprika
- 1 tablespoon dijon mustard
- 2 tsp Bragg liquid aminos
- At least 6 hours before starting the recipe, soak buckwheat groats and quinoa. Drain and lightly rinse them right before using.
- Preheat oven to 350°.
- Sauté onions and mushrooms until all of the moisture is cooked out, about 5 minutes adding the garlic during the last couple minutes of cooking.
- Add all of the ingredients to a food processor and blend just until mixture is uniform but not so far that it is pasty.
- Let mixture sit for 15 minutes.
- Pour mixture into a silicone bread pan or a bread pan lined with parchment and smooth the top.
- Second Option: If you want regular round burgers, shape into burger patties and place on a parchment lined baking sheet.
- Bake for 1 hour. (If making round burgers bake for 15 minutes on each side).
- Once baked let cool for 10 minutes before removing from the pan.
- Let cool for another 20 minutes. This gives the loaf time to set up more firm. If is even better if you make this the day before and let it cool completely in the fridge. It will be much more firm.
- Slice the desired thickness of your burger. Optional: Fry both sides for a few minutes either on a well seasoned cast iron skillet, a non-stick pan or on the grill .
- Loaf will keep in the fridge for up to a week.
- You can also slice off the desired amount for one meal and freeze the remaining portion for another meal.