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Got myself a wonderful book called "Ancient Grains for Modern Meals" by Maria Speck, full of marvelous recipes with weird and wonderfuls grains in them (and some quite mundane too).
I am yet to try most of the recipes but they are fascinating and I have been wanting to make her buckwheat and feta burgers ever since i've read that story.
Yesterday, I finally caved in and did them:
Of course, I did not quite follow the recipe...
For 4 persons:
One cup of buckwheat groats
1 3/4 cup of water
1/2 teaspoon of salt
Thyme
200g feta, crumbled
1 egg lightly beaten
6 tablespoons of oat bran
1 tablespoon of mustard of the Dijon type (Grey Poupon or similar)
1/2 cup of leek inner green (or shallots, finely chopped
1/2 teaspoon red pepper of the Espelette type (mild and fragrant)
Black pepper
First you cook the groats with water and salt: Get the water to a boil, then reduce heat, cover and simmer for 15 minutes. Take away from the heat and let stand, still covered for about 10 minutes. Then drain any water left - there should be very little if any - and spread the groats over a thyme-lined plate to let them cool - about 20 minutes.
After that time, combine all ingredients in a deep dish. Level the top and split the mixture in 8 portions.
With wet hands, form a ball with each portion and then pat each one gingerly into a burger shape.
Eat some olive oil in a non stick pan and cook the burgers until golden on each side (careful with the flipping - this is delicate work). The buckwheat groats become all crunchy for the frying and delicious.
You can eat them as is with a side dish of salad or cooked vegetables or do as I've done, which was to slit a Lebanse flat bread in two, open each pocket and line them with rucola (rocket salad), drizzle a little vinaigrette (the real French thing, i.e. with mustard in it) before slipping two burgers inside. Eat with your fingers (because it tastes better that way).
Voilà.
You can cook the buckwheat one day in advance (that's what I have done) and the rest of the assembly is fairly quick (perfect for a quick and satisfying dinner when coming home late after exercising).
I am yet to try most of the recipes but they are fascinating and I have been wanting to make her buckwheat and feta burgers ever since i've read that story.
Yesterday, I finally caved in and did them:
Of course, I did not quite follow the recipe...
For 4 persons:
One cup of buckwheat groats
1 3/4 cup of water
1/2 teaspoon of salt
Thyme
200g feta, crumbled
1 egg lightly beaten
6 tablespoons of oat bran
1 tablespoon of mustard of the Dijon type (Grey Poupon or similar)
1/2 cup of leek inner green (or shallots, finely chopped
1/2 teaspoon red pepper of the Espelette type (mild and fragrant)
Black pepper
First you cook the groats with water and salt: Get the water to a boil, then reduce heat, cover and simmer for 15 minutes. Take away from the heat and let stand, still covered for about 10 minutes. Then drain any water left - there should be very little if any - and spread the groats over a thyme-lined plate to let them cool - about 20 minutes.
After that time, combine all ingredients in a deep dish. Level the top and split the mixture in 8 portions.
With wet hands, form a ball with each portion and then pat each one gingerly into a burger shape.
Eat some olive oil in a non stick pan and cook the burgers until golden on each side (careful with the flipping - this is delicate work). The buckwheat groats become all crunchy for the frying and delicious.
You can eat them as is with a side dish of salad or cooked vegetables or do as I've done, which was to slit a Lebanse flat bread in two, open each pocket and line them with rucola (rocket salad), drizzle a little vinaigrette (the real French thing, i.e. with mustard in it) before slipping two burgers inside. Eat with your fingers (because it tastes better that way).
Voilà.
You can cook the buckwheat one day in advance (that's what I have done) and the rest of the assembly is fairly quick (perfect for a quick and satisfying dinner when coming home late after exercising).
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