Kasha Burgers – Vegetarian
Labor intensive but worth the effort! Makes plenty depending on size of burger.
3 Tbs Simply Ghee
1 Small onion, chopped
1 Carrot, diced small
2 Cloves minced garlic
2 Cups short or long-grain brown rice (soaked overnight)
2 Tbs sea salt to taste
1 ½ Cups coarsely chopped mushroom (Button, Cremini, Portobello)
1 Cup kasha (whole buckwheat groats)
1 Cup chopped toasted nuts (almonds, walnuts, pine nuts, etc.)
4 Tbs fresh parsley
Whole wheat flour for dredging burgers
Healthy organic oil for frying
Heat the ghee in a large saucepan over medium heat. Add the onion and carrot and sauté, stirring occasionally, until the onion is soft. Add the garlic and cook till lightly golden. Add the rice, salt, mushrooms and 5 cups of water and bring to a boil. Cover and simmer 20 – 25 minutes. Stir in the kasha and cook until the rice and kasha are tender and liquid is absorbed – approx. 20 minutes. Check it frequently.
Remove the pan from the heat and stir in the nuts and fresh herbs. Transfer the mixture (in batches) to a food processor and pulse till coarsely or finely chopped (your preference). The mixture can be left whole and made into a “meatloaf” or burgers. Transfer the mixture to a bowl and cover if you are not making the loaf or patties right away.
For the loaf – fill greased loaf pans with mixture and bake at 350F for 45 minutes or till heated through.
For burgers, dust your hands with flour and form the mixture into large patties. Lightly coat the patties with flour which is what creates the crust on the burgers.
Heat a generous amount of oil (1/8” – 1/4” depth) in a large skillet over medium heat. Pan fry the burgers until the undersides are dark golden brown, about five minutes checking frequently to prevent burning. Flip the burgers and brown the other side in the same manner.
Note: These burgers can be formed into patties, separated by wax or parchment paper and stored in an airtight container in the fridge for up to 2 days. For longer storage, up to 2 months, burgers can be frozen. It is best to individually package the burgers before freezing. Wrap them in wax paper and place into a glass storage container with air tight lid in the freezer. You can simply pull one or two out at a time. Frozen burgers MUST be defrosted completely before cooking.
This burger is so good you don’t even need a bun. Eat it with lettuce, fresh tomato slices, sautéed onions and mushrooms, cheese, you name it!
Mesquite Beans and Rice Sauté
½ Cup organic brown basmati rice (soaked in filtered water for at least 8 hours)
1 Cup prepared organic dried cannellini, pinto or red kidney beans (If using canned organic beans make sure you rinse them very well.)
2 Tbs Simply Ghee
½ Cup diced sweet onion
2 Carrots, sliced
1 Cup of sliced mushrooms – cremini, button, portabella or mixture
1/2 cup of tomato sauce (from a jar)*
½ Cup chopped cilantro
1 – 1 ½ Tbs (or to taste) salt-free mesquite seasoning*
Freshly cracked pepper and unrefined salt to taste
For starters, place 1/2 cup of brown rice (pre-soaked and rinsed) into 1 cup water and bring to boil. Cover and simmer till all water is evaporated. Add a little ghee towards the end. Pull pan from heat and let stand covered for 5+ minutes for moisture to evaporate and for fluffier rice.
While the rice is cooking make your beans sizzle! Heat the 1.5 tablespoons of Ghee in a sauté pan and when hot add carrots and onion. Sauté the onion till it becomes slightly translucent and carrots begin softening. Toss in the beans and mesquite. Cook till the beans are heated through. Add the mushrooms. Stir and cover for a couple minutes, stirring frequently, to release liquid from the mushrooms. When the mushrooms become golden brown toss in the tomato sauce and cilantro and cover for a minute or so till heated through.
Adjust mesquite to taste, add freshly ground pepper and unrefined salt at the very end. You may also want to add a tablespoon or so of water at the end to “deglaze” the pan. Serve with brown rice.
Serves 2. Also “wrap” this along with lettuce, sour scram, avocado in a flour tortilla.
Organic Quinoa w/Sweet Peas, Mushrooms & Shallot
1 Cup of organic quinoa, rinsed (tri-colored quinoa makes for a nice presentation)
1 Cup fresh or frozen organic sweet peas
2 TBS of Ghee
2 Cups of filtered water (veggie or chicken stock)
1 Cup sliced mushrooms of your choice (mixture is good)
One shallot, finely diced
1 Tsp Turmeric
1 Tsp Ground Coriander
1 Tsp Ground Cumin
Unrefined salt & freshly ground pepper to taste
In a pot, heat half the ghee and warm the spices over medium heat. Add the diced shallot and cook till translucent. Add the quinoa and cook for two minutes to toast – stirring often. Then add 1½ – 2 cups of water/veggie/chicken stock. Bring to boil. Lower heat, cover and simmer approximately 12 – 15 minutes or until the germ has separated from the seed which resembles a tiny curl. Check the tenderness of the quinoa towards the end of cooking time to ensure it is cooked to your liking and if not add a little more water to the pot to soften further. Remove the quinoa from the heat and let stand for about 3 – 5 minutes to become fully fluffy.
In a separate saucepan, heat the rest of the ghee. Add the mushrooms, cover to release the liquid from the mushrooms. Stir frequently for about three minutes. Add the peas (thawed frozen), a pinch of unrefined salt and pepper and stir/cover till peas are hot.
Take the veggie mixture and add to the quinoa. Stir till blended, adding just a little more ghee and season to taste with unrefined salt and pepper. Serve warm.
Serves 2 generously.
The secret to keeping quinoa from becoming mushy is to dry roast it first to remove all water from it. It will release a nutty aroma when it is dry. THEN add your fluid to cover generously and cook it.
Simply “Ghee-reat” Rice
1 TBS of Simply Ghee (total amount)
1 Tsp cumin seeds
1 Tsp black mustard seed
1 Cup of organic brown basmati rice – soaked overnight and rinsed very well
3 Cups of filtered water
Add one tsp of ghee to a sauce pan and melt. (Take a deep breath – ah it smells delightful!)
Add cumin seeds and mustard seeds and heat till they begin to pop. Toss in your rice and “stir-fry” for one or two minutes. The rice will brown and release a nutty aroma. Add the water to cover it two – three times the amount of rice. Bring to a boil for about 3 minutes and reduce heat to low, covered. Leave the lid slightly ajar & watch it closely. When the water is mostly absorbed and the rice looks “soupy” add a teaspoon of ghee, turmeric and salt. Finish cooking, covered till all water has evaporated. Remove from heat and allow to rest covered for five minutes. Remove lid and stir with a fork. Taste and adjust spices to your liking.
Variations: We love to sauté shallots and mushrooms on the side while the rice is cooking. Melt the ghee and sauté the shallots first in the third tsp of ghee for a minute or so. Add the shrooms’ and any herbs you like and cook till golden. Serve on top of rice. Simply the most buttery, golden mushrooms ever!