
Mushroom Kasha Burgers with Chipotle Mayonnaise
A delicious japanese dish. Perfect for vegetarians.
Total Time
103 min
Serves
8
Rating
0.0 (0)
Ingredients
- 2/3 cup water
- 1/3 cup coarse kasha (whole roasted buckwheat groats)
- 1 pound portabella mushrooms
- stems discarded
- 1 cup finely chopped onion
- 1 cup finely chopped red bell pepper
- 3 tablespoons unsalted butter
- 2 garlic cloves
- finely chopped
- 3 tablespoons finely chopped flat-leaf parsley
- 1 teaspoon soy sauce
- 1 1/2 cups fine dry bread crumbs
- divided
- 1 large egg
- lightly beaten
- 1/4 cup olive oil
- 1/2 cup mayonnaise
- 1 tablespoon Tabasco chipotle sauce
- or to taste
- 8 large oval slices rye bread
Instructions
- 1
Bring water to a boil in a 1- to 1 1/2-quart heavy saucepan, then stir in kasha.
- 2
Cover and reduce heat to low, then cook until kasha is tender and water is absorbed, about 10 minutes.
- 3
Transfer to a bowl and cool.
- 4
Break one third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl.
- 5
Repeat with remaining 2 batches of mushrooms, transferring to bowl.
- 6
Cook onion and bell pepper in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes.
- 7
Add chopped mushrooms, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until any liquid mushrooms give off is evaporated and mushrooms begin to brown, 8 to 10 minutes.
- 8
Transfer mixture to a large bowl, then stir in kasha, parsley, soy sauce, and 1/2 cup bread crumbs until combined well.
- 9
Cool 10 minutes, then stir in egg until combined well.
- 10
Line a platter with foil.
- 11
Spread remaining cup bread crumbs in a shallow baking dish.
- 12
Form one fourth of mushroom mixture (about 3/4 cup) into a 3/4-inch-thick patty (3 1/2 inches in diameter), then dredge in bread crumbs, knocking off excess, and transfer to platter.
- 13
Form and dredge 3 more patties, transferring to platter.
- 14
Chill patties, loosely covered with plastic wrap, 1 hour.
- 15
Heat oil in cleaned 12-inch heavy skillet over medium-high heat until it shimmers, then fry patties, turning over once, until deep golden, about 4 minutes total.