Raw Buckwheat and Oat Burger

26 Jan

Raw Buckwheat and Oat Burgers with Lettuce, Tomato and Fresh Tomato 'Catsup'

This raw burger has the same texture of its animal counterpart. The fresh raw catsup is a very important part of eating this burger. Enjoy!

The Burger:

Soak 24 hours, changing water if possible:
1 cup raw buckwheat groats
1 cup raw oat groats

Drain, rinse and sprout for a day. Process in the food processor with:
1 tsp ground coriander
1 tsp dried sage
2 cloves garlic
2 green onions
3 tbspns fresh basil or 1 tbspn dried
4 tbspns Nama Shoyu
2 carrots (or other vegetables, like zucchini)
enough water to make a burger batter

Form into patties and place on TexFlex sheets in dehydrator at 112F for about 6 hours or until firm but still soft inside.

Serve with lettuce ‘buns’, tomato, lots of Raw Catsup and a side of Spinach Chips.

Raw Catsup

Process together:
1 tsp sea salt
1/2 tbspn apple cider vinegar
2 tbspns extra virgin olive oil
3 pitted dates
3 medium tomatoes

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2 Responses to “Raw Buckwheat and Oat Burger”

  1. rhondy December 20, 2011 at 4:18 am #

    I was inspired to try your buckwheat and oat burger and followed all the directions as given, however, the burger was bread-like, in my opinion, tasting more like a seasoned cookie. I did double the recipe.
    I am not sure how the burger should taste (I did note your description of it as having the “texture of its animal counterpart.”). Are the measurement for the groats and oats before or after the soak/spout?
    Please let me know. Maybe this is where it went wrong.

    • Mama In The Kitchen December 20, 2011 at 12:38 pm #

      Hi Rhondy, the measurements of buckwheat and oat burger are before the soak. Did you like the taste of the burger? I was also thinking that the texture might be different depending on how big the patties are and how dehydrated they are. The more dehydrated, the harder they will be. The less dehydrated, the more chewy. I hope this helps.

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