Buckwheat-feta burgers with tangy parsley sauce
- BUCKWHEAT:
- 1¾ cups water;
- 1 cup raw buckwheat groats (not kasha);
- ¼ teaspoon fine sea salt.
- TANGY PARSLEY SAUCE:
- 1 cup lightly packed fresh flat-leaf parsley, rinsed and patted dry;
- 1 tablespoon freshly squeezed lemon juice;
- 1 teaspoon red wine vinegar;
- 4 cloves garlic, peeled;
- 1 teaspoon dried crumbled oregano;
- ½ teaspoon fine sea salt;
- ¼ teaspoon red pepper flakes (optional);
- A few drops of Tabasco sauce;
- 3 tablespoons extra-virgin olive oil.
- BURGERS:
- 4 ounces mild feta cheese, crumbled (about 1 cup);
- ½ cup finely chopped yellow onion (about ½ medium onion);
- 6 tablespoons quick-cooking oats (not old-fashioned rolled oats);
- 1 large egg, lightly beaten;
- 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.
Instructions:
- 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.