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
- 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”.