This burger marries salty feta cheese with lemon and the sweetness of carrots through poppy buckwheat! It’s a refreshing veggie burger. The flavors are typical of Greek and southern European dishes, topped with buttery avocado slices and spicy kimchi for a hot highlight. The deep purple color of this kimchi is achieved by using red cabbage instead of Asian cabbage. Smother with a garlic mayonnaise for a creamy finish.
- Yield: 4 burgers
- ½ scant cup (100 g) mayonnaise
- 1 teaspoon freshly grated garlic
- Salt, to taste
- Olive oil or ghee, for frying
- 1¾ ounces (50 g) feta cheese
- 1 cup (100 g) roughly grated carrot
- ½ cup plus 1 tablespoon (100 g) cooked buckwheat
- 3 scallions, finely chopped
- 1 tablespoon (15 ml) fresh lemon juice
- Handful of fresh delicate herbs such as coriander, parsley, and mint, finely chopped
- Salt and freshly ground black pepper, to taste
- 4 buns, halved and lightly toasted
- Avocado slices
- Garlic Mayonnaise
- Kimchi or Pink Kraut
To make Garlic Mayonnaise
- Mix the ingredients in a bowl and set aside until assembly. To make the patties
- Combine the patty ingredients in a bowl. In batches, pulse the patty mixture in a food processor into a rough and crumbly texture with visible pieces. Or alternatively, use a fork or your hands to make a sticky texture. Divide the mixture into 4 equal portions and shape each into a patty. Leave the mixture covered in the fridge for 30 minutes or up to 24 hours.
- Place a skillet over medium-high heat and add a drizzle of olive oil. Fry the patties for 2 to 4 minutes per side, or until nicely browned.
- Assemble on the toasted buns and serve topped with avocado, Garlic Mayonnaise, and Kimchi.