Step 1

1. Place the mushrooms, onion, garlic, 3/4 cup (160g) cooked buckwheat, olive oil, egg, mustard, and Mushroom Burger Seasoning into the Vitamix container in the order listed and secure the lid.2. Select Variable 6. Pulse the machine 20 to 25 times (quick short pulses), or until all ingredients are incorporated but still textured, using the tamper as needed to press ingredients toward the blades.3. Place the mixture into a mixing bowl and add the remaining 2 cups (360g) cooked buckwheat and the breadcrumbs, mixing well with a spatula to combine. Chill for 30 minutes.4. Heat a large nonstick frying pan over medium-high heat, then add olive oil and heat until shimmering.5. Scoop out 3/4 cup portions (160g) of the burger mixture into the frying pan and flatten slightly using a spatula. Cook for 2½ to 3 minutes on each side or until golden brown and crispy, flipping carefully.

Step 2

1. Place the mushrooms, onion, garlic, 3/4 cup (160g) cooked buckwheat, olive oil, egg, mustard, and Mushroom Burger Seasoning into the Vitamix container in the order listed and secure the lid.2. Select Variable 6. Pulse the machine 20 to 25 times (quick short pulses), or until all ingredients are incorporated but still textured, using the tamper as needed to press ingredients toward the blades.3. Place the mixture into a mixing bowl and add the remaining 2 cups (360g) cooked buckwheat and the breadcrumbs, mixing well with a spatula to combine. Chill for 30 minutes.4. Heat a large nonstick frying pan over medium-high heat, then add olive oil and heat until shimmering.5. Scoop out 3/4 cup portions (160g) of the burger mixture into the frying pan and flatten slightly using a spatula. Cook for 2½ to 3 minutes on each side or until golden brown and crispy, flipping carefully.

Step 3

1. Place the mushrooms, onion, garlic, 3/4 cup (160g) cooked buckwheat, olive oil, egg, mustard, and Mushroom Burger Seasoning into the Vitamix container in the order listed and secure the lid.2. Select Variable 6. Pulse the machine 20 to 25 times (quick short pulses), or until all ingredients are incorporated but still textured, using the tamper as needed to press ingredients toward the blades.3. Place the mixture into a mixing bowl and add the remaining 2 cups (360g) cooked buckwheat and the breadcrumbs, mixing well with a spatula to combine. Chill for 30 minutes.4. Heat a large nonstick frying pan over medium-high heat, then add olive oil and heat until shimmering.5. Scoop out 3/4 cup portions (160g) of the burger mixture into the frying pan and flatten slightly using a spatula. Cook for 2½ to 3 minutes on each side or until golden brown and crispy, flipping carefully.