From the Archives: Kasha Burgers

Thatboy, Thatbaby, and I are currently with the inlaws following TFIL's passing.  While we're here I won't be doing much cooking, so this week I'm pulling recipes from the archive to share, until I'm back in my own kitchen.

This recipe is part of my "vegetarian burger" quest.  The sweetness of kasha, with the saltiness of soy make a great combination.  I love the flavor of this, actually preferring it to the typical black bean burgers.  Kasha is another of those "wonder grains" which is a great source of protein, so works well as a meat substitute.  My only complaint is that the "burger" is still really mushy.  The reason this recipe was stuck in the archive is because I wanted to try it again, adding more flour in the hopes it would solidify the patty a bit more.  I used 1 cup originally, so I'm adding half a cup to the recipe in the hopes that it helps, but I would suggest playing around with the flour amount until you get something that seems more firm than gloopy.

Kasha Burgers

4 cups water

1 cup kasha

1/4 tsp salt

2 tsp canola oil

1 green onion, sliced

1 1/2 cup flour

soy sauce

1. Bring water to a boil.  Add kasha and salt.  Simmer for 15 minutes and remove from heat.  Let cool.
2. In a small pan, saute the green onions in the oil.  Add to the kasha mixture.
3. Preheat the oven to 300.  Once cooled, add the flour to the kasha and onions and mix well.
4. Add soy sauce to taste.  Divided the kasha mixture into fourths, and form each fourth into a patty.  bake for 40 minutes.