Potato Burgers

Preheat the oven to 376 degrees F. 2. Peel the potatoes and cut them into chunks. Toss into the food processor with an S-blade. 3. Cut the red onion and add to the food processor. Run for one minute and add the water. 4. Place the buckwheat groats/flour and nori seaweed in a blender and blend for one minute. 5. Add the flour to the food processor with salt, pepper, and thyme. Process to combine. 6. Form burgers with the dough and either bake for 20 minutes, or cook on both sides in a skillet with a little sesame seed oil. Enjoy! 7. My family loves to wrap the patties in butter lettuce or use Grindstone Bakery bread. We garnish with onions, cucumbers, tomatoes, mushrooms, baby kale, etc. If you are not avoiding oil, you can use Dr. Kensington’s veganaise, or smother with Clean Ketchup (Page 30), but my kids will eat them plain as well! Pair with Oil-Free Fries for ultimate deliciousness! 8. Makes 15-20 burgers. Making veggie burgers is a great time to make many of them and freeze them for later! I will typically multiply this recipe by 5 to make 75-100 burgers! They are great to reheat or throw in the toaster for a quick meal. Freeze in a freezer safe container with parchment paper in between the patties to avoid them sticking together in the freezer.