Buckwheat and mushroom burgers

Instructions

1 Heat a medium non-stick pan to toast buckwheat (see below). Remove from heat and set aside.

2 In same pan heat oil. Add onion, garlic and mushrooms. Cook gently for 2-3 minutes until they soften. Add balsamic vinegar and toasted buckwheat and stir to coat. Add stock and thyme. Simmer for 20-25 minutes or until all the liquid is absorbed.

3 While mixture is cooking, toast the walnuts in a pan until just fragrant. Chop finely. Prepare salad ingredients.

4 When the mushroom mixture is cooked, remove from the heat and stir in the walnuts and flour.

5 When cool enough to handle, use wet hands to form mixture into 4 patties.

6 Spray a non-stick pan with oil and fry gently until lightly golden on each side. The patties are fragile so turn them gently. Serve with crispy lettuce, tomatoes and cucumber in toasted buns. Serve remaining salad on the side.