Savory Buckwheat Burgers

Cuisine: American

Category: vegetable

Servings: 4


1-3/4 cups water
1/2 cup uncooked roasted whole
buckwheat kernels (groats)
3/4 cup dry bread crumbs
1/4 cup chopped green onion, (about
2 to
3 medium)
1/4 cup finely chopped green
bell pepper
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
2 eggs
1 clove garlic, finely chopped, or
1/8 teaspoon garlic powder
2 English muffins, split and toasted
1 large tomato, cut into
8 thin slices
1/4 cup reduced-calorie ranch dressing


Use English muffins that are on the thinner side for the sandwich bread. Very thick muffins will make the burgers too hard to eat. Or, if you like, use whole-grain hamburger buns. Heat water to boiling in 1-1/2-quart saucepan. Stir in buckwheat kernels; reduce heat to low. Cover and cook about 10 minutes until water is absorbed. Cool 5 minutes. Stir in remaining ingredients except muffins, tomato and dressing. Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Shape buckwheat mixture into 4 patties, each about 3/4 inch thick. Place patties on rack in broiler pan. Broil with tops about 3 inches from heat 5 minutes; turn. Broil about 5 minutes longer or until hot in center. Place each burger on muffin half. Top each with 2 tomato slices and 1 tablespoon dressing. 4 servings

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