2 tablespoons chopped fresh thyme, or 2 teaspoons dried;
½ teaspoon Aleppo pepper, or 1 teaspoon paprika;
¼ teaspoon freshly ground black pepper;
1/8 teaspoon dried red pepper flakes;
2 tablespoons extra-virgin olive oil.
To prepare the buckwheat, bring the water, buckwheat, and salt to a boil in a 2-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, about 15 minutes. Remove from the heat, cover, and let sit for 5 to 10 minutes. Transfer the buckwheat to a large bowl and spread to cool for about 20 minutes.
Meanwhile, prepare the parsley sauce. Process all the ingredients except the olive oil in a mini-food processor until minced. Slowly add the olive oil and blend to combine.
To make the burgers, add all the ingredients except the olive oil to the bowl with the buckwheat. Using your hands, thoroughly combine, and squish the mixture to bring it together.
Level the mixture inside the bowl and divide it into 8 equal portions using a butter knife (cut in half like a cake, and then each half into quarters). Moisten your hands with water and form burgers about 3 inches in diameter, pressing firmly to ensure they hold together. Place the burgers on a small baking sheet or large plate.
To finish, heat 1 tablespoon of the olive oil in a large skillet over medium heat until it shimmers. Cook 4 burgers at a time, carefully turning once with a metal spatula, about 4 minutes on each side, until golden brown. Add the remaining 1 tablespoon olive oil and repeat with the second batch. Serve warm or at room temperature, accompanied by the parsley sauce.
TO GET A HEAD START: Make the buckwheat, as in step 1, ahead. Or use about 3 cups cooked leftover buckwheat (for cooking use about 3 cups cooked leftover buckwheat (for cooking instructions). The burgers, up through step 4, can be prepared up to 6 hours ahead. Chill, covered.