Naturally gluten-free buckwheat and black beans make for a protein and nutrient-rich patty that is as tasty crumbled into a salad as it is eaten as a burger.
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, peeled and chopped
- 2 teaspoons chili powder, or more to taste
- 1/8 teaspoon salt
- 1-1/2 cups cooked black beans*
- 1/2 cup water
- 2 cups cooked buckwheat
- 1 bunch cilantro, finely chopped
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or spray surface evenly with cooking spray.
- Heat vegetable oil in large sauté pan over medium heat and add onion and garlic. Sauté until soft, about several minutes, and add chili powder, salt, 1 cup of the black beans, and water. Cook for several more minutes, until water has almost completely evaporated.
- Let beans cool, and pour mixture into blender with 1 cup of the buckwheat. Blend until well mixed but not completely liquefied. Pour mixture into bowl (or back into now-cooled sauté pan) and toss with remaining 1/2 cup black beans, remaining 1 cup buckwheat, and cilantro.
- Scoop out 1/2 cup portions and press firmly into patties. Place patties on prepared baking sheet and bake for approximately 20 minutes until heated through.
*Bon Appétit chefs use cooked, dried beans. If you prefer to use canned beans at home, be sure to rinse thoroughly before using.