Beetroot bean and buckwheat burgers

Today, 28 May 2016, is international hamburger day and I could not think of a better occasion to publish my bean, buckwheat and beetroot burger recipe.

Of course, my burgers are very far from rhyming with meat, but I can assure you, this veggie alternative is rich in taste, healthful and nutritious.

The burger mix is seasoned with earthy spices such as oregano, marjoram, sweet paprika and fennel.  beetrootbeanburgers_1_2016

Dry mushroom powder, soy sauce, capers and olives give it further depth.  
beetrootbeanburgermix_2016I have experimented with different lentils and beans and have finally settled with black-eyed peas. Black-eyed peas – that are actually beans, despite their name –  cook quickly and have a very pleasant nutty flavour…


If you don’t have the time to soak and boil your beans, take a shortcut and use ready cooked beans instead. 

The are several steps in my recipe, but don’t be deterred…You will actually discover that it is much simpler than it looks. I do hope that you will enjoy making and eating these veggie burgers as much as I have!


Happy burger day!

Beetroot bean and buckwheat burgers
Serves 4
Delicious and hearty veggie burgers made with beetroot, beans and buckwheat groats.
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
  1. 1 cup black-eyed peas/beans, soaked overnight (2 cups cooked)
  2. 1/2 cup uncooked buckwheat groats (1 cup cooked)
  3. 1 small beetroot, finely grated
  4. 1 onion, grated
  5. 1 tbsp flaxseed and 50 ml water
  1. 1.5 tsp fennel seeds, ground
  2. 1.5 tsp sweet paprika
  3. 1 tsp marjoram
  4. 1 tsp oregano
  5. ½ tsp chili flakes
  6. ½ tsp salt
  7. ½ tsp ground black pepper
  8. two big pinches (a heaped tablespoon) of dried mushroom i.e. chanterelles, ground
  9. 2 garlic cloves, minced
  10. 2 tbsp glutenfree soy sauce, i.e. Tamari
  11. 1 tbsp oil
  12. 2-3 tbsp of oil/ghee for frying
  1. some green pitted olives, sliced
  2. some capers
Soak the beans
  1. Wash one cup of black-eyed peas/beans
  2. Soak overnight in plenty of water
Cook the beans and the buckwheat
  1. Drain the black-eyed peas and boil in plenty of water until thick foam collects at the surface
  2. Throw away the boiling water, rinse the pot and add fresh water
  3. Boil the peas on medium heat for about 15 min, or until tender, removing any foam that may surface
  4. Drain and set aside to cool
  5. In the meantime, wash the buckwheat groats and place them in a cooking pan with 250 ml water
  6. Soft-boil on low-medium heat, for about 15 min until the buckwheat has expanded and the water has evaporated – set aside
Preparing the flavorings and seasonings
  1. Process the fennel with a pestle and mortar
  2. Grind the dried mushrooms to obtain a fine powder
  3. Mix together the paprika, chili, oregano, marjoram, salt and pepper
  4. Slice some pitted green olives
  5. Finely grate a small beetroot
  6. Cut an onion in pieces and process in a blender
Make the flaxseed mixture
  1. Add 50-60 ml water and 1 tbsp flaxseed in a small saucepan and bring to a boil
  2. Reduce the heat and simmer uncovered while stirring, until you get a gooey, stringy mixture, set aside
Get started
  1. Heat up 1 tbsp oil or ghee in a skillet
  2. Add the beetroot/onion and the ground fennel & mushroom
  3. Fry on medium-high heat for about 7 min, stirring occasionally, until the mixture is soft and fragrant
  4. Set aside
Make the burgers
  1. Process the peas and buckwheat in a bowl - using a handheld mixer - to obtain a mixture with a semi-coarse texture
  2. Add in the beetroot/onion, the spices, 1 tbsp oil, the flaxseed mixture, the olives and capers
  3. Mix thoroughly by hand
  4. Place the mixture in the fridge for at least 15 min
  5. Heat up a greased skillet on medium-high heat
  6. Form patties with your hands, flatten them a bit and bake them for approximately 6 min per side, or until golden brown
The Chick on a Pea

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