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Buckwheat Sweet Potato Burger
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From our Fall 2016 issue of Graze magazine  A flavorful vegan burger that won’t weigh you down! This recipe makes a lot and is budget friendly. Freeze extra patties, separated by waxed paper, in a plastic freezer bag. Thaw before baking.


3 cups water
1 teaspoon sea salt
1½ cups dry buckwheat groats
4 tablespoons toasted sesame oil or extra virgin olive oil, divided
1 large onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, grated
2 to 3 leaves of kale
2 large sweet potatoes, cubed, steamed or boiled until tender, and mashed
¼ cup almond butter or tahini
3 tablespoons tamari or soy sauce

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Buckwheat Sweet Potato Burger
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


Preheat oven to 350 degrees.

  1. Dry roast the buckwheat in a pot for 5 minutes; stir occasionally.
  2. Bring water and salt to a boil. Add buckwheat to the water and return to a boil. Reduce heat to low, cover and cook until water is absorbed and buckwheat is soft, about 15 minutes.
  3. Meanwhile, sauté onion in 1 tablespoon of oil over medium heat until softened; add celery and carrots and cook for an additional 3 minutes. Add kale, cook for additional 5 minutes.
  4. In a large mixing bowl, thoroughly combine buckwheat, sautéed vegetables, almond butter, tamari and remaining sesame oil.
  5. Wet fingers and form into 4-inch patties. Place on parchment paper lined cookie sheet.
  6. Bake burgers for 20 minutes on one side, remove from oven, and turn over. Bake for another 20 minutes until lightly browned and slightly firm.
  7. Assemble with your favorite burger accompaniments. 
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