Gluten-free buckwheat and pumpkin burgers
Published on 6 February 2026
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I often make grain and vegetable burgers for work, extra to freeze and serve with varied sides.
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Ingredients
INGREDIENTS FOR 9 BURGERS
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Method
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I prepare 800 g pumpkin without peel or seeds.
I bake or air-fry slices with oil and salt and pepper for about 20 minutes at 180°C until tender.
I roughly chop.
I wilt chopped onion or leek in oil and water.
I combine buckwheat, pumpkin and onion.
Egg and parsley.
Grana.
I season with salt and pepper, add garlic if wanted and combine soft.
I oil and breadcrumb rings, press mixture, add crumbs and oil, remove rings and bake at 180°C for 20 minutes.
Serve golden with vegetables or salad. I air-fried carrots with oil, pepper, sesame and soy sauce.
Original source: https://incucinaconlilly.com/2026/02/06/burger-di-grano-saraceno-con-zucca-senza-glutine/