• 1-1/2 cups of dry buckwheat
• 3 cups water
• 1 tsp kosher salt
• 1 large yellow onion chopped
• 4 Tbs of extra virgin olive oil
• 1 celery stalk, finely chopped
• 3 leaves of kale
• 1 large carrot grated
• 2 large sweet potatoes, cubed, steamed or boiled until tender, and mashed
• 1/4 cup of tahini
• 2 Tbs of soy sauce
• 1/2 medium red onion
• 8 slices of low fat american cheese
• 2 tomatoes
• 1 cup sprouts
• 1/2 cucumber
• 1/2 head of lettuce
• 6 tablespoons of light mayonnaise

INSTRUCTIONS:

1.  Dry-roast the buckwheat in a medium pot for about 5 minutes. You should stir the pot occasionally.

2.  Add the water and salt and bring it to a boil over high heat.

3.  Once you are at a boil, reduce heat to low, cover and cook until water is absorbed and buckwheat is soft, this takes about 15 minutes.  Also make sure to boil your potatoes.

4.  Saute the onion in 1 tablespoon of oil over medium heat and then add celery and carrots.  Finally add the kale and cook for an additional 5 minutes.

5.  Stir everything together, including the potatoes that you have boiled and don’t forget the tahini.

6.  Shape the patties in a patty former.  This  makes a huge difference in the experience of enjoying a veggie burger.  The uniformity is very attractive to your guests are guaranteed to be impressed.  Cuisinart actually makes a great patty-former set.

7.  Fry the burgers in a non stick pan with canola oil spray until crispy on both sides.  Reduce the heat to low and add your cheese covering the pan for a few moments to get the cheese melted.