Recipe makes 4 large burgers or 8 small ones.
1 cup cooked kasha
1/2 cup cooked brown rice
1/2 cup cooked barley
1/2 cup cooked wheat berries
Cook the brown rice in advance on its own. Bring 3 cups of water to a boil and add the wheat berries, after 5 minutes add another cup of water and add the barley, simmer for 15 minutes, add another cup of water and then pour in the kasha (buckwheat grouts) simmer until the water has evaporated, about 10 min more over low heat.
1 cup black beans (cooked, soft)
1 cup onions, diced fine
1 cup chopped portobello mushroom
1 cup carrots, shredded in a mandoline
2 cups roasted sweet corn
1/4 cup chopped fresh parsley
4 tablespoons sofrito (see duck taquito for sofrito recipe)
salt & pepper to taste
Combine the onions and sofrito in a saute pan over medium heat, stir until the onions are soft, then add the portobello mushrooms and carrots followed by the corn and the rice, stir until warm. Now, add remaining ingredients and stir until mixed.
On a griddle or large, well oiled skillet, place a metal ring mold and fill with the veggie mix. Using a spoon, compact the mixture tightly in the mold. After about 3 minutes over medium to high heat flip the mold and then remove the mold and repeat for other burgers. The burgers are good when crisp on the edge. 10-15 minutes on side 2 is fine.
To plate, carefully remove the burgers from the griddle with a sharp spatula and place on the plate next to a salad. I like this dish with cucumbers, romaine & roasted beets. Add a squeeze of dijon mustard to the plate.