Felicia's Kasha Burgers

From CSA Member Julie, she writes "the buckwheat we just got is so so so good in this recipe. it's from _vegetarian planet_ cookbook - p. 375"

3 T (ish) butter/oil
3 c onions
3 c chopped flavorful mushrooms (i used dried soaked in water overnight)
2/3 c white wine
2 c water
1 1/2 t dry thyme
1/2 t dry sage
3 T soysaucepepper
1 c kasha
3 T flour - i used close to 1/2 a cup, i think)

saute onions in butter ~ 10 minutes
add mushrooms. saute 2 more minutes
add wine, water, thyme, sage, soy sauce, pepper, kasha. high heat - boil . cover, low simmer 15 minutes
let cool 10 minutes. add flour -- should be sticky.
now the mix can be refrigerated 3ish days - or used immediately
fry in oil - in more than you think you need on each side for 4 minutes.
serve with thanksgiving leftovers - for us that means pumpkin soup, greens, mac and cheese, cranberry orange chutney, salad, bbq tofu, and borsht.