Wholesome Cook

{Vegan} Spicy buckwheat and soy burgers with Asian slaw

The only thing I’m disappointed about when it comes to these spicy vegan burgers, is the fact that I waited so long to make them.

When catching up with family the Christmas before last, my vegan cousins mentioned they often made buckwheat burgers as one of those things that help boost their protein intake on an all plant-derived diet. I instantly fell in love with the idea because I adore the nutty flavour of buckwheat, but it’s taken me over a year to actually try making the patties. Why? I don’t know…

Going with my usual pseudo-Asian theme and to spice up the otherwise bland mixture of buckwheat, soya beans and silken tofu (acting as a binding agent instead of an egg), I added some soy, Sambal paste and fresh chopped coriander stalks. Served with a mayo-less Asian slaw, dressed only with sweet chilli sauce and lime juice, the salad provides an element of added crunch and freshness to the “meaty” texture of the patty. Quite delicious actually, with or without the bun.

PS Don’t forget to enter my Flavours of Melbourne giveaway! You have until midnight 8 March to enter.

Makes 4-6 patties // burgers

Spicy vegan buckwheat and soy burgers with Asian mayo-free slaw

If using regular burger buns, divide the mixture to make 4 patties. I used wholemeal dinner rolls instead and made 6, slightly smaller patties. Instead of Sambal paste, you could use sweet chilli sauce plus a finely chopped red long chilli. Middle Eastern spice mixes are also really good in these.

For the buckwheat soy patties:

  • 1/4 cup raw buckwheat
  • 3/4 cup water
  • 1 (400g) can soya beans, drained
  • 75g fim silken tofu
  • 3-4 tbsp Sambal Oelek paste
  • 1 sprig coriander, chopped finely
  • 1/2 cup multigrain breadcrumbs + extra
  • oil for frying

For the Asian mayo-free slaw:

  • 2 cups gourmet coleslaw mix (shredded cabbage, carrot, beets)
  • 2 radishes, sliced and julienned
  • 2 sprigs coriander, leaves only, chopped
  • 2 tbsp sweet chilli sauce
  • juice of 1/2 lime
  • pepper to taste

To serve:

  • 4 burger buns // or 6 wholemeal dinner rolls
  • 2 cucumbers, sliced longways with a veg peeler
  • extra Sambal paste // or sweet chilli sauce

To cook the buckwheat: prepare according to packet instructions (generally for raw groats, cook on a gentle simmer for 20-30 minutes, or until soft but still to the tooth). Drain onto a sieve and allow to cool slightly before processing.

To prepare the slaw: in a ceramic bowl, combine shredded coleslaw mix, chopped coriander, sweet chilli sauce and lime juice, pepper to taste. Mix well and place in the fridge until serving time.

To make the patties: place cooked buckwheat, soya beans, Sambal paste, chopped coriander and tofu in a food processor or bowl and process until almost smooth. Add breadcrumbs and mix well. Taste the mixture to see if it needs more seasoning, add more paste of coriander if you like.

Wearing plastic gloves, form 4-6 patties out of the mixture. Drop them into extra breadcrumbs and coat both sides.

Heat oil in a large fry pan. Add patties and cook over medium high heat until the patties are crunchy and golden brown on the outside. Remove from pan onto a paper towel.

To serve: arrange a couple of cucumber slices on the bottom bun, place patties on top, top with a generous amount of the Asian mayo-free slaw and cover with the bun “lid”.


Rufus' Food and Spirits Guide March 5, 2012 at 1:16 pm

That slaw looks delicious!

Michelle March 5, 2012 at 1:46 pm

I am no vegan, but that looks fabulous!

Mez March 5, 2012 at 2:41 pm

These look SO good and like such a good alternative to the usual meat burger.
I love that you’ve given them an Asian twist, totally up my ally on that one!


leaf (the indolent cook) March 5, 2012 at 5:00 pm

Gorgeous vibrant colours! You have to love a burger that’s luscious and so good for you, too.

Bam's Kitchen March 5, 2012 at 7:55 pm

Your Asian slaw has me hungry so colorful like the rainbow. It has to be healthy. I think you could put that on so many dishes and it would be super yummy.

Anna @ the shady pine March 5, 2012 at 8:51 pm

I am also not vegan but would look forward to eating this burger. The ingredients all sound great and I know I would enjoy the nutty buckwheat flavour.

msihua March 5, 2012 at 9:51 pm

I just had dinner! Why is my tummy rumbling at your pictures???

Wholesome Cook March 5, 2012 at 10:51 pm

Haha! Thank you! I had the salad 3 days in a row, loved it!

Sissi March 5, 2012 at 11:03 pm

They are vegan, but in spite of that, look absolutely fantastic! A very creative way to use buckwheat.

Wholesome Cook March 6, 2012 at 8:59 am

Thanks Sissi – not all vegan food is boring and tasteless although many people think that it is.

Courtney March 6, 2012 at 2:43 am

I have never heard of buckwheat burgers before! I love the asian twist, too!

filingawaycupcakes March 6, 2012 at 6:33 am

This looks so high end and perfect for summer!

[email protected] March 6, 2012 at 1:28 pm

delicious! I have a pack of buckwheat. Will try this out!

Nami | Just One Cookbook March 6, 2012 at 7:01 pm

I’m not vegan but I want to eat this burger! Looks so delicious and Asian slaw sounds really good! I love how you folded the cucumber slices. You are so talented in even tiny details. ;-)

Jennifer (Delicieux) March 8, 2012 at 9:16 am

Mmm those burgers look so good, and so does that slaw. So crunchy and I love the chilli sauce.

sara (Belly Rumbles) March 8, 2012 at 4:06 pm

I have never been a vege patty person. Mainly as the only ones I have eaten are the mass produced ones you buy at the supermarket. These homemade ones look good, something I would not mind eating. The slaw is awesome.


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