Check out this amazing spin on some junk food classics from Martyna AKA The Wholesome Cook. Here we share with you her healthier and more nourishing take on a burger, chips and the essential fizzy drink. Martyna has used the Falcon bake pan in ice white and blue to serve…

Prep time:  10 mins, Cook time:  15 mins, Total time:  25 mins

Serves: 4 

For a fabulous flavour in the patty itself, add as many of the spice mix ingredients as you have on hand – this way you will avoid additives that lurk around in pre-made spice and packet mixes. You can use raw or activated buckwheat groats in this recipe. As for the mayonnaise, organic or homemade are best and pickles, for best probiotic benefit, should be fermented using a water and salt solution instead of a vinegar and sugar mix. You can cook these on a barbecue and skip the frying part.


⅓ cup raw buckwheat groats or activated buckwheat
300g grass-fed beef mince
2 sprigs spring onion, sliced finely

Spice mix:

1 tablespoon onion powder

1 tablespoon smoked paprika

2 teaspoons garlic powder

1 teaspoon white pepper

1 teaspoon ground coriander

½ teaspoon dried thyme

½ teaspoon dried marjoram

¼ teaspoon ground cloves

¼ teaspoon sea salt flakes

For frying:

Olive oil

To serve:

¼ cup organic or homemade mayonnaise

1 tablespoon freshly chopped dill

4 round seeded bread rolls

6 cos lettuce leaves

A few slices red onion

1 large tomato

4 slices cheddar cheese

4 fermented dill pickles

100g salted sweet potato crisps


  1. Rinse buckwheat, transfer to a small saucepan and fill with enough water to cover. Bring to the boil over medium heat, then cover and cook on low heat for 5-8 minutes or until the groats are soft. Drain, spread in the sieve and allow to cool for 10 minutes.
  2. Once the buckwheat has cooled enough to handle, transfer it to a bowl and add mince, spring onion and spice mix. Using your hands ‘knead’ well for 3-4 minutes to help the meat bind. Form 4 evenly-sized patties, about 1cm thick.
  3. Heat oil in a large pan set over medium high heat and add the patties. Cook for 2-3 minutes then flip and cook for a further 3-4 minutes.
  4. Meanwhile mix mayonnaise with dill. Slice the bread rolls in half and spread each half with some of the mayonnaise. Top with sliced lettuce, onion slices and sliced tomato. Place a patty on top and add the cheese. Top with the other half of the bun and serve with sliced fermented dill pickles and a handful of sweet potato crisps

Click here to buy the Falcon bake set