Rinse buckwheat groats in a fine mesh strainer. In a medium pot over medium heat, toast the drained groats for 2-3 minutes until fragrant. Add water and salt, bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until tender and water is absorbed. Spread on a plate to cool completely.

In a large mixing bowl, combine cooled buckwheat, ground beef, diced onion, beaten egg, minced garlic, salt, pepper, and paprika. Mix gently with your hands until just combined - do not overwork. Divide into 8 equal portions and shape into 3/4-inch thick oval patties.

Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Working in batches to avoid crowding, add patties and cook for 4-5 minutes per side until deeply browned and internal temperature reaches 160°F. Add remaining oil for second batch if needed. Transfer to a paper towel-lined plate.

Let patties rest for 3 minutes before serving. The buckwheat creates a tender, slightly crumbly texture inside with a crisp crust.