Packed with buckwheat and black beans, these patties make for a nutrient-rich protein source that are just as tasty crumbled into a salad as they are eaten as a burger.
Makes 6 servings
- 2 tablespoons oil
- 1 medium onion, diced
- 1 medium red pepper, diced
- 4 cloves garlic, peeled and chopped
- 2 teaspoons chili powder, or more to taste
- 1/8 teaspoon salt
- 1-1/2 cups black beans, rinsed, drained, and divided
- 1/2 cup water
- 2 cups buckwheat, cooked and divided
- 1 bunch cilantro, finely chopped
- Slices, tomato, red onion, and avocado for topping (optional)
Heat oil in large sauté pan over medium heat and add onion, pepper, and garlic. Sauté until soft, then add chili powder, salt, 1 cup of black beans, and water. Cook for several minutes, until the water has almost completely evaporated.
Let the bean mixture cool and pour into blender with 1 cup of buckwheat. Blend until well mixed but not completely liquified. Pour mixture into bowl (or back into now-cooled sauté pan) and toss with remaining black beans, buckwheat, and cilantro.
Preheat grill to medium heat. Scoop out 1/2 cup portions and press firmly into patties. Lightly oil the grates and place patties on grill for 4-5 minutes on each side, or until heated through. Add bun and optional toppings as desired.