Mushroom Kasha Burgers with Chipotle Mayonnaise
JapaneseHardVegetarian

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. 1

    Bring water to a boil in a 1- to 1 1/2-quart heavy saucepan, then stir in kasha.

  2. 2

    Cover and reduce heat to low, then cook until kasha is tender and water is absorbed, about 10 minutes.

  3. 3

    Transfer to a bowl and cool.

  4. 4

    Break one third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl.

  5. 5

    Repeat with remaining 2 batches of mushrooms, transferring to bowl.

  6. 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. 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. 8

    Transfer mixture to a large bowl, then stir in kasha, parsley, soy sauce, and 1/2 cup bread crumbs until combined well.

  9. 9

    Cool 10 minutes, then stir in egg until combined well.

  10. 10

    Line a platter with foil.

  11. 11

    Spread remaining cup bread crumbs in a shallow baking dish.

  12. 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. 13

    Form and dredge 3 more patties, transferring to platter.

  14. 14

    Chill patties, loosely covered with plastic wrap, 1 hour.

  15. 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.

Cooking Timer

01:43:00
Custom Timer (minutes)

Recipe Info

Prep Time:52 min
Cook Time:51 min
Total Time:103 min
Difficulty:Hard
Servings:8